A Recycled Orange Roughy Recipe

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.

Something Unexpectedly Yummy!

Saturday at the farmers market, Debbi from Windy Hill Orchards had mountain cabbage. Mountain cabbage is a sweet variety of cabbage. I bought a head to make Mu Shu Pork for dinner this week. Well Debbi blew that idea out of the water, when she started talking about fried cabbage. I got the recipe from Debbi, since she made fried cabbage sound so good. To try it; I made a small batch. I did changed the recipe by adding to it... sorry Debbi.

 My son came upon me while I was enjoying my mini feast, and asked what I was eating. Instead of telling him what I was eating, I handed him the bowl to taste. The reaction was not what I expected; he told me it was good and I should put it on my blog. I laughed at his reaction, and then told him he just ate cabbage that was not masked in Chinese food.

The best part about this recipe, is you cook in bacon grease. Debbi suggested also cooking it in fatback; I would suggest adding a two slices of crisp bacon, crumbled. I had added crushed red peppers, onion powder and garlic powder. When I make this again, I might chop a small onion and cook it with cabbage. This has a real nice sweet, salty and spicy flavor. I hope you enjoy it!

Serve with Cornbread and beans; I was thinking pintos might be good.

Fried Cabbage

1 small head cabbage thinly sliced into narrow strips.

3 Tablespoons bacon drippings/grease

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

½ Tablespoon crushed red pepper

Water

Directions:

In a large skillet with a lid

 Add cabbage and enough water to cover the bottom of pan. Replace lid and cook cabbage until it has turned a bright green, about 5 minutes.

Drain water from the pan, add remaining ingredients and stir-fry over medium high heat for five minutes.