Say “Ummmm” to orange roughy!
With the holiday baking beginning, it’s a great time for a light entrée. Orange roughy is a wonderful sweet fish that’s low in fat, has firm white flesh with a mild flavor and was virtually unknown until 1975 when it was discovered in deep waters off
. It became a hit at the fish markets almost instantly and an industry quickly established itself. It’s available year round. New Zealand
The secret to cooking orange roughy is not overcooking it, which makes it tough. When done, its flesh is opaque and the inside is moist. Since it is not an oily fish, it is best to add butter or olive oil when cooking it. Orange roughy is a versatile fish that lends itself to a wide variety of preparation methods. The following recipe of mine is a favorite of ours; light, very easy to prepare and good. Serve with your favorite side dish and you will have a delicious dinner!
Orange Roughy in Garlic Butter Sauce
4 (6 ounce) orange roughy filets,
4 garlic cloves, chopped finely
2 shallots, chopped finely
2 tablespoons butter
1 tablespoon olive oil
1 (10 ounce) can sliced mushrooms, drained well
salt and pepper, to taste
¼ cup parsley, chopped
1 teaspoon paprika
Melt butter in micro, add olive oil and chopped garlic and shallots.
Place orange roughy in 13” x 9” baking dish.
Place mushrooms on top.
Drizzle butter mixture over top.
Sprinkle salt and pepper over all.
Spread chopped parsley.
Top with paprika.
Bake in 400 degree oven for 15 to 20 minutes, until done. Fish should flake easily.
Transfer to serving plate, spoon mushrooms over top, serve immediately.