Orange roughy. The first time I saw orange roughy in the grocery store, I had no idea what kind of fish it was. Truth be told, I had never heard of it. However, because I am a big fan of fresh fish it didn’t take any convincing at all to persuade me to buy at least one fillet to try.
I figured, if I didn’t like the fish, I would only have one fillet to eat compared to two or three. That appeared to be the best course of action for me, especially since I try very hard not to waste food.
That, perhaps, more than any other reason explains why I enjoy making two or three different dishes out of one cooked ingredient, especially turkey around Thanksgiving. But I digress. Back to my adventure with my newly discovered fish – orange roughy.
I couldn’t wait to finish my shopping so I could get home and cook my orange roughy. All sorts of ways to prepare it popped in my head. I considered a few before I figured out exactly how I was going to prepare it.
I didn’t want to fry my orange roughy or bake it in the oven. I decided to cook it in a skillet on top of the stove with extra virgin olive oil sprinkled lightly with seasonings that would not overpower it. That, in my mind, was the perfect way to do it.
As I pushed my shopping cart down the aisles picking up the usual staples – milk, eggs, and bread, I thought about which sides I would have with my deep sea fish and decided to serve it as a salad. That sounded interesting to me. Therefore, worth a try.
I made a bee line to the produce section and picked up some lemons, oranges, and Iceberg lettuce. I wanted a light salad, one that was tangy, delicious and filling, but without a lot of garden vegetables, (which I absolutely love, but wasn’t in the mood for) piled on top.
Yes, just the thought of an orange roughy salad whet my appetite. I was excited as a watched my groceries roll along on the conveyor belt at check-out. With each item the cashier rang up, I was a step closer to gathering my bags, getting out the door, and heading home to make my orange roughy salad.
After putting my groceries away in no time flat. It’s amazing how quickly my adrenaline started flowing. That is what usually happens when I create a new dish. The day I prepared my orange roughy salad was no exception.
It didn’t take much time to prepare my ingredients. After that was done, it was on. I whipped out a skillet, seasoned my orange roughy and cooked it with olive oil just as I planned. I placed the tender fish on top of a bed of Iceberg lettuce topped with slices of lemons and oranges, and created the perfect orange roughy salad. Yes it was good – real good.
1 ORANGE ROUGHY FILLET
EXTRA VIRGIN OLIVE OIL
COARSE SEA SALT TO TASTE
FINE GROUND BLACK PEPPER TO TASTE
DILL To Taste
GARLIC POWDER TO TASTE
RINSE ORANGE ROUGHY
SPRINKLE FISH WITH SEA SALT, BLACK PEPPER, GARLIC POWDER AND DILL WEED
WARM OILVE OIL ON MEDIUM HEAT
ADD ORANGE ROUGHY
COOK TWO TO THREE MINUTES ON ONE SIDE, TURN IT OVER, AND COOK ANOTHER TWO TO THREE MINUTES.
CUT LETTUCE AND PLACE IT ON A PLATE
ADD ORANGE ROUGHY
SPRINKLE WITH PARSLEY
LAYER ORANGE SLICES AND LEMON SLICES ON TOP OF ORANGE ROUGHY
NOTE: Serve with a citrus salad dressing warm or cold