So, how do I cook this orange roughy?!
Our initial thought was to serve it with Wasabiyaki, but I might leave that as a dipping sauce instead of marinating or basting the fish with it.
What's your best recommendation on the cooking method for the filet we have at home?
Answers: Neither my husband nor I are big fish fans, but in an effort to improve our health, we're trying to add some fish into the mix.
Our initial thought was to serve it with Wasabiyaki, but I might leave that as a dipping sauce instead of marinating or basting the fish with it.
What's your best recommendation on the cooking method for the filet we have at home?
Personally I think fish is always best when it's grilled. Depending on where you live that may not be an option right now.
If you have the seasoning Old Bay in your area try that on it and bake it or grill it.
Or you can saute it in garlic butter and olive oil.
Since you don't like fish very much that would mask some of the flavor.
FYI some people don't like fish because of the texture. If that's the case get a firmer fish like tuna or shark.
Enjoy.
ORANGE ROUGHY PARMESAN
2 lb. orange roughy
2 tbsp. fresh lemon juice
1/2 c. freshly grated Parmesan cheese
4 tbsp. butter, softened
3 tbsp. mayonnaise
3 tbsp. chopped green onions
1/4 tsp. salt
Pepper and Tabasco
In a buttered baking dish, place fillets in a single layer. Brush with lemon juice. Let stand for 10 minutes.
In small bowl combine cheese, butter, mayonnaise, green onion, salt, pepper and Tabasco.
Broil fillets 3 to 4 inches (under preheated broiler) for 5-6 minutes. Pour off excess liquid. Spread with cheese mixture and broil for an additional 2-3 minutes. Watch closely.