Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Mexican Recipes

Easy Recipes

Easy Chocolate Sheet Cake

Easy Chocolate Sheet Cake Recipe
c Buttermilk 1 ts Baking soda 1/2 c Butter or margarine 1 c Water 1/2 c Vegetable oil or melted P...

read more

Orange Roughy Veracruz Recipe

Orange Roughy Veracruz recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Orange Roughy Veracruz recipe  PDF


2 ts Olive oil
1 c Sliced onion
2 cl Garlic, minced
1 c Yellow bell pepper rings
1 cn (14.5 oz) me ican style
Stewed tomatos w/jalapeno Peppers undrained 4 4 oz pieces orange roughy
Dash of garlic powder Dash of ground red pepper 1. Heat oil in a large nonstick skillet over medium heat. Add onion and
garlic, saute 7 minutes or until tender. Add peppers and tomatos cook over medium high heat 3 minutes. Add fish sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. 2. Turn fish over. Cover and simmer an additional 5 minutes or until fish
flakes with a fork. Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. 3. Place skillet with cooking sauce over medium high heat, and cook 3
minutes or until thickened. Serve sauce over fish. Calories: 149 per serving Source: Cooking Light Magazine, May June 1993

Orange Roughy Veracruz recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
661 people have voted
Last Reviewed on 2018-10-23



Tuesday, Oct 23 2018 Download & Print Orange Roughy Veracruz recipe  PDF   Mexican recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Duck and Cover

New Cooking Recipes

Floralie Of Moreton Bay Bugs
Floralie Of Moreton Bay Bugs Recipe


100 g Peas 150 g Carrot julienne 8 Baby carrots 600 g Bug meat 100 g Green beans or snow peas 150 g Celery 20 Fresh green asparagus 300 g Potatoes 50 ml Tarragon vinegar 100 g Tomatoes (diced meat) 8 Baby spring onion 100 g Regency lettuce 50 g Butter 20 g Fresh tarragon 100 Leek (julienned) Slice leeks, celery, carrots and cabbage. (Leave baby whole). Cook pomme anna (or you can grate the potatoes and fry). Saute bugs in frypan, deglaze with french dressing. Saute vegs in very hot frypan with olive oil. Display vegetables on bottom of plate and ...

Cooking Magazines: Easy Fish Recipes » October 2018   Easy Fish recipes RSS   Thumsb up

Dish Of The Day

Grilled Dried Beef Thit Bo Kho

Grilled Dried Beef Thit Bo Kho Recipe
1 lb Lean bottom round or sirloin, in one piece, about 6 inches in Diameter 2 Stalks fresh lemon grass...
read more

Category: » Salad Recipes

View more dishes

>