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Talapia and Orange Roughy

What are your favorite ways to cook these two types of fish?


Asked by Queenofscrap at 1:07 PM on Jan. 25, 2011 in Food & Drink

Level 26 (26,231 Credits)
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Answers (3)
  • My family loves it prepared this way.

    Parmesan Fish

    1 lb. fish

    ½ cup Mayonnaise

    ½ cup Parmesan cheese

    1 cup cracker crumbs

    Dill, Lawrey’s seasoned salt. Or lemon-pepper

    Spread mayonnaise on both sides of the fish. Sprinkle with Parmesan cheese (if you have it) Crush Ritz crackers (or any crackers, including gold fish) in a zip-lock bag. Pour cracker crumbs in plate; add dill, Lawrey’s seasoning salt, or lemon-pepper if you wish. Dredge fish in the cracker crumbs. Place on a greased baking pan. Drizzle a little butter on top or spray with cooking spray. Bake in 450 oven about 10-15 minutes.

    Answer by SweetLuci at 1:16 PM on Jan. 25, 2011

  • I've never tried orange roughy, but tilapia...

    I spray a sheet of foil lightly with olive oil, lay the tilapia on it, then sprinkle it with a spicy rub or a seafood seasoning, and a bit of lemon or lime juice. I seal the foil up and either bake it for put it in the basket on top of my rice in the rice steamer for about 15 minutes. It also makes pretty good ceviche if you refrigerate it overnight marinading in the juice of 3 limes.

    Answer by geminilove at 1:12 PM on Jan. 25, 2011

  • Tilapia- We have this ALL the time! You put it on a cookie sheet, rub olive oil over it. Sprinkle it with salt and pepper, squeeze a lemon over it and then sprinkle a little freshly chopped dill over it. The dill is optional, but it looks pretty. The broil it for about 5-8 minutes, keep a close eye on it, it goes fast and no need to flip it over either.

    Then, make a rice pilaf, we do this one: and add humus and wedges of toasted pita bread. If you purchase hummus at the store, the only brands we like are Basha, Cedars, or Tribe...Original Tahini Hummus. Those are our favorites, but usually we make it at home.


    Answer by spottedpony at 11:25 AM on Jan. 26, 2011

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