Tuesday, August 7, 2007

Fruity Fish: Orange Roughy in a Citrus Bath

A very special dinner guest was expected the other evening, a person who is not at all picky about food but does especially like fish. I found some orange roughy at Trader Joe's and that was my inspiration for this dish. Orange roughy is neither orange in taste or appearance, but it put me in mind of summery citrusy things, nonetheless. (Orange roughy is a mild-mannered, firm white fish. It is similar to halibut in the way it cooks up, having a bit more substance to it than, say, cod).

This recipe is extremely quick to prepare and was a light, lovely entree for a summer's evening.

Orange Roughy in a Citrus Bath

4 fillets of orange roughy (or other white fish)
3 oranges
1 lemon
1 lime
salt and pepper
olive oil
1-2 T. unsalted butter

Zest the lemon, lime and one of the oranges. Set aside.

Juice all the citrus.

Pat dry the fillets, salt and pepper to taste. Heat a large skillet over medium high heat and add a scant Tablespoon of oil to the pan. Pan fry the fish in the oil, turning once, until both sides of the fillets are lightly brown and fish is cooked through (about 3 minutes per side).

Remove fish to a platter and keep warm. Deglaze the skillet with the citrus juices, stirring up the brown bits on the bottom of the pan. Allow to cook a minute or so then add the butter, stirring until it has melted into the juice. Give it a taste to see if you need a little more salt and/or pepper.

Using a strainer, pour the sauce over the fish. Sprinkle with the citrus zest and serve.

3 comments:

Auld Hat said...

This was so delicious! I was really surprised to find that you had come up with the recipe on the fly. I for one shall be all too happy to play guinea pig (snort snort) for your cookin' again anytime. And those spiced green beans you served with it? Tuh die!

Jon said...

What a great summer dish!

When I was a restaurant manager in Texas, I learned that New Zealand Perch and Orange Roughy are the same thing. If we had orange roughy on the menu, they ate it up. They wouldn't TOUCH New Zealand perch.

Now, you have to tell us about the spiced green beans since Hat said they were tuh die for.

Lorraine said...

And you shall be, my little pig, you shall be. Nothing like cooking for an appreciative audience.

The beans were simple, Jon. Just steamed and tossed with olive oil, salt, pepper and a diced red chili. I actually didn't think it was all that spectacular but if The Hat like it then I'm happy.