Thursday, December 30, 2010
December 31st -Tangerine Orange Roughy
Happy new years eve. This will likely be my last post until the new year. And...wow.
I couldn't have wished for a better dish to end the year on. It was possibly the best thing I've ever eaten. Definitely a good omen.
The fish sale at my local store was still going on today, and walking past it I saw Orange Roughy. I'd never actually eaten it before but it's been something Ive wanted to try for a long time.Without hesitation I bought a bunch.
I decided I wanted to use one of my favorite techniques for fish. it's a marinate with honey, a little salt, and a fruit that goes well with your chosen fish. It's similar to a swordfish recipe I will post eventually.
I didn't really know what went well with orange roughy, but stubbornly I picked oranges. the irony was irresistible.
Technically I used tangerines, and some red pepper flakes. the result was perfect! I really cant describe it. Moist, tender, exploding with flavor.
I added a asparagus stick...salad? It led well into the main course and looked amazing to boot.
Here's what you'll need!
1 lb Orange roughy (2 fillets if possible)
2 Tangerines Sliced
1/2 cup honey
1/4th tsp salt
a few dashes red pepper flakes (or more depending on how hot you like it.)
3/4ths cup Asparagus (thin and just the middles)
3/4th cup Yellow bell pepper (cut into sticks)
3/4ths cup Red apple (cut into sticks) ( a pineapple may be a better choice )
Splash of Coconut juice
Remember, this recipe is a marinate. You need to start it several hours before you're planning to serve it.
Lets get cooking!
Place your orange roughy into a gallon bag, and add to it your tangerines, honey, salt, and pepper flakes. Push all the air from the bag and seal. Put it away in the fridge for at least 6 hours. Overnight would probably be better.
Once the fish has marinated, there isn't any reason to be fancy. It has absorbed all the flavor it will ever need to. Pan fry it on high or medium-high with a little oil for a few minutes on both sides, and place it in the oven at 350 until a fork slides easily through its thickest part.
For the salad, put the asparagus into a hot pan and saute it in a little oil for a few seconds. Add your coconut oil, and in 20 seconds add everything else. Saute for a minute and strain.
Plate them both and serve.
Orange roughy is definitely one of the best fish I've ever had. second only to swordfish.