Orange Roughy was one of my favorite fish to eat. I loved how there was never a real fishy taste to it. Unfortunately, what was once an abundant supply has now dwindled to almost extinction. So what can you in its place? Any firm white fish, such as Mahi Mahi can be used in its place.
I had some Tilapia in the freezer, even though it is not a firm white fish, but a flat fish I decided to try using it with the Orange Roughy recipe I have. With a little care in the handling of the filets, it worked out well.
The original recipe was my mothers. I have adapted it of course. The biggest validation was my husband eating it without dipping it in catsup. He would drive me crazy; to the point, I stopped making fish. My husband would dip expensive cuts in catsup without even trying it. He has come a long way, in expanding his palate. Even though there are hot pepper seasonings in this, it is not very spicy. My daughter and I do not care for very spicy foods.
Ingredients:
6 Tilapia filets
1 sleeve Ritz crackers, crushed
¼ cup margarine
3 Tablespoons garlic, minced
1 Tablespoon dried parsley
1 teaspoon black pepper
1 teaspoon McCormick Hot Mexican-Style Chili powder
½ teaspoon McCormick Chipotle Chile Pepper
Directions:
Preheat oven to 400°F
In a small (2qt) baking dish, add butter and garlic, place in oven to melt.
In a gallon zipper type bag add all ingredients except fish, blend well.
Line a baking pan with aluminum foil.
Remove melted butter from oven and coat the fish in butter
Add butter coated fish to dry ingredients and coat well before placing on baking pan.
Place pan of coated fish in oven for 10 minutes, gently flip pieces and cook for an additional 5 minutes.
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