March continues to be a very busy month. Dreams I have been working on for the past thirteen years are finally coming to fruition over the next four weeks. Under extreme time pressures to get everything done, things here might become a little hectic as we work diligently to get our vineyard planted. It’s more exciting and stressful than I could have ever imagined. And on top of that, I am hosting my new Oregon Supper Club this Saturday night for our very first get-together. I can’t wait.
However, even with all the craziness, my family must still eat. Pizza and burgers are just not a daily option. So in an effort to make a satisfying and quick dinner and at the same time expand my oldest son’s seafood horizon (he’s a salmon guy and I don’t think my youngest son would eat fish if it was the last meal on earth), I came across this wonderful recipe.
I had a feeling it would be a hit, boy was I right. It always amazes me how a few simple ingredients just work well together, especially ones I never thought of pairing.
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Like I mentioned, my son is a die-hard salmon fan. Getting him to try other fish has remained a challenge. So when I explained I was whipping up something incorporating one of his favorite salad dressings, Ritz crackers and cheese, he was ready to dig in.
Let me just say the flavors and textures were right on here. The fish did not even require salt and pepper, there was enough flavor from the other ingredients.
Orange Roughy is not often available at the market but Costco carries 2-1/2 pound bags of individually wrapped fillets in their frozen food section. It works perfectly for this meal.
This meal is perfect for families with kids as the flavors are familiar and not overpowering. Served with some honey-glazed carrots, mashed potatoes and a salad, dinner was on the table in no time flat.
Place the fillets in an ungreased 13 x 9 baking dish. Drizzle the tops of the fillets with salad dressing and sprinkle with cracker crumbs.
Bake, uncovered, at 400 degrees for 10 minutes. Sprinkle with cheese. Bake 3-5 minutes longer or until fish flakes easily with a fork and cheese is melted.
Drizzle any remaining sauce left in the pan over the fish, you won’t want to waste any!
Caesar Orange Roughy
Adapted from Taste of Home
Makes 8 servings but this recipe can easily be halved.
2 pounds fresh or frozen orange roughy fillets, thawed
1 cup Caesar salad dressing (My favorite brand is Cardini’s)
2 cups crushed butter-flavored crackers (about 50 crackers, I used Ritz)
1 cup (4 ounces) extra-sharp cheddar cheese
Place the fillets in an ungreased 13 x 9 baking dish. Drizzle the tops of the fillets with salad dressing and sprinkle with cracker crumbs.
Bake, uncovered, at 400 degrees for 10 minutes. Sprinkle with cheese. Bake 3-5 minutes longer or until fish flakes easily with a fork and cheese is melted.
Drizzle any remaining sauce left in the pan over the fish.
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KathyB. says
This looks so good and I do believe all my grandchildren and most of the adults in the family will love this! What’s not to love?
pam says
That does look good. Even with no kids at home, I’ve got to give this a try!
Barbara says
What a wonderful recipe! Quick, easy and everyone usually has all the ingredients in the pantry…except for the fish. I get so bored broiling my fish…this looks perfect.
Janine says
Looks yummy! and I will be waiting to hear all about your supper night… I am sure it will be a night to remember..Have a great weekend.!!
Fencepost says
You are right. I would never have thought of pairing those together.
Good luck getting everything planted in time!
Jennifer says
I’ve never had orange roughy before…I might have to try it just for this recipe alone!
Katrina says
Some/most of my boys love salmon, too. I need to branch out. I’ll bet if I just told them we’re having fish, they’d be excited.
Interesting recipe with the cheese, I’ve just heard cheese and fish don’t go together. Sounds like it will for young kids though!
Glad you found your ironing board in time for Supper Night! 😉
Tammy says
I haven’t had any luck cooking Orange Roughy… This recipe might just change that.
Mental P Mama says
I love orange roughy!
Robin Sue says
Cathy this fish dish looks great and I will be trying this one for sure. You are great under pressure. Wow to do all that you do and still keep up with your blog is great. Hang in there, dreams are in reach!!
dawn says
Honestly can it get any easier than this? Wow, the flavors sound really good and I love Orange Roughy.
megan says
What an easy recipe, I love it. I need to incorporate more fish into my familys diet.
Liz C. says
This sounds like something right up my alley! I adore Orange Roughy and Caesar, so this is like the perfect combination. However, I like Ken’s Lite Caesar dressing. It’s as close to the real thing as you can get. But, what a great recipe!
The Chef In My Head says
Looks deeeeeelish! ~LeslieMichele
The Teacher Cooks says
I love easy! I have never prepared orange roughy, but am going to try this out. Looks delicious with the carrots. Please blog about your supper club.
June says
Talk about exciting times for you – 13 years is an incredibly long time to work on making dreams come true. I’m SO EXCITED for you. You’re amazing – you still manage to put together a great dinner for your family AND host a supper club. Good grief – you make me feel like a sloth. I’d be melting down big time! LOL.
Bob says
Orange roughy is something I’ve been keeping my eye out for but not able to find. It looks and sounds great!
Barbie with a T says
This is a very good suggestion for Lenten Season meals for us Catholics. I am always looking for different ways to prepare seafood on Fridays during Lent. If your boys liked it, then it is bound to be yummy. Thanks, it looks delicious.
theUngourmet says
It’s so great to find easy and tasty recipes like this one. Your fish looks delicious! My son is not a fish lover either but I figure if I just keep trying I’ll win him over eventually.
Glad to hear thing are coming together! 🙂
Audrey at Barking Mad says
Oh how I WISH I liked fish! This looks delicious…I mean really delicious, not to mention simple.
Maybe I can…maybe!
Is orange roughy very “fishy”? I always hate asking that question about fish, because HELLO, by nature it’s a FISH!
Alisha says
I don’t think that orange roughy is very fishy at all. If its fishy then it has gone bad and you probably don’e want to eat it. Should also work with cod or halibut.
annbb says
We’re having our Connecticut Supper Club at our house tomorrow night! I’m not nearly ready…
Your roughy looks tasty!
grace says
oh, good luck with everything you have going on in the upcoming month!
and hey–excellent fish concoction. simple, straightforward, succulent–what’s not to love?
Jen says
I have a question, do you usually photograph outside? Your photos have so much GREEN in the background! It makes me pine for spring! (It’s very brown and icy in Ohio still!)
Marjie says
How easy is this? Wow! Just what you need with your ongoing vineyard project. How is that going? And when do we get more updates? I’m excited on your behalf!
dawn says
wow, that was easy. so fancy too. you rock woman.
Noble Pig says
I do both in and outside but this pic was taken outside.
Julie says
I love this recipe. I’m so bad at preparing fish, and simple totally works for me!
Amanda says
Oh Cathy! I LOVE Orange Roughy, it’s the only fish I can get my husband to eat. this looks amazing!
Lena in VT says
We made this for dinner last night and it was fantastic, nice and tangy from the dressing.
Year on the Grill says
I am collecting an awful lot of your recipes to make…
This is a winner!
Lea Ann says
I am so excited for you just reading about your Vineyard progress! Can’t wait to hear more. This recipe looks very good. I love the flavors of Ritz Crackers and can imagine how good they would be as a crunchy coating.
I sure hope you blog about your Supper Club.
lisaiscooking says
That’s so great that your boys like fish. Good for them, and great meal!
Danielle says
I love Orange Roughy! This looks so good! I might be able to get my 6 year old to eat it, but the 4 year old is another story…I am off to Costco!
gordon says
My wife has always made a fish chowder with home-grown red potatoes, stewed tomatoes, linda Italian– with frozen OR, never bones. I was curious where the frozen OR came from so went on internet and was shocked that it’s deemed as mercury-dangerous. Hate to spoil dinner here! It lives to be over 100 yrs old and a bottom fish so… anyway, my big concern is… is it imported from CHINA? Likely not.
65% is from New Zealand, looks like most fro fish from China is farm-raised (not for 100 yrs :~)) Something to contemplate? Bought it at Ralphs, like $10/piece, we’re eating it anyway.
gordon says
My wife ended up using this recipe, although without the cheese. Understand, when thawing frozen OR, it has tons of liquid, but don’t worry… make sure it’s completely thawed b4 breading it. My wife oven-baked it for about 20-25 minutes, this has to be one of the greatest tasting fish in the ocean, similar to what my father-in-law used to use, “Totuava”>
http://www.bloodydecks.com/forums/mainland-mexico-fishing-reports-discussion/126872-totuava-2.html
but this fish was ABSOLUTELY DELICIOUS, regardless of the environmental and endangered concerns, which may or may not be your concern.
Orange R. does not spawn for 20 years, and grows to store-bought in about 100 years, which is mind-boggling. After New Zealand-Australia, Nambibia is the next largest exporter, they put a ban on over-fishing, I think it’s lifted in 2010.
Chandra says
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Barbara Andrepont says
I live in Lake Charles,LA and I can no longer find orange roughy in my area. Can anyone give me some information on where I can order this family favorite?