Orange Roughy

Virtually unknown until the 1970s, orange roughy live in the deep, dark seas around Australia and New Zealand. As new technology made commercial deep sea fishing more viable, the orange roughy achieved worldwide popularity.

It has a mild, delicate flavor — almost like shellfish — and moist, large-flaked meat that holds together well after cooking. It is high in omega 3 oil, making it as healthy as it is tasty.

Sources
Australia, New Zealand.

Availability
Orange roughy is available year-round, but the main fishing season is during the June to August spawning season.

Cooking Tips

Ideal for baking, broiling, poaching, sautéing or steaming.
Be careful not to overcook orange roughy.
For easy baking, place fillets in a greased baking dish and place on a baking sheet, then brush the fish with melted butter and season with salt and pepper. Bake at 450ºF for 10 minutes per inch of fillet thickness.

Recipes

GLAZED ORANGE ROUGHY

LEMON GRILLED ORANGE ROUGHY

Directions:
Place fish in a glass dish large enough to hold fillets in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp. oil. Pour over fish, rubbing all over. Cover and marinate for 1 hour at room temperature or for 3 hours in the refrigerator, turning occasionally. Heat well-oiled grill to high heat. Remove fish from the marinade, reserving marinade. Pat dry. Cook on grill (or use fish cooking basket) for about 4 minutes per side or until fish is opaque. Meanwhile, boil marinade in saucepan for about 2 minutes, then strain. Spoon marinade over fish fillets. Serve with fresh tomato salsa. Makes 6 servings.

Directions:
In a buttered baking dish, place fillets in a single layer and brush with lemon juice. Let stand for 10 minutes. In small bowl, combine cheese, butter, mayonnaise, green onion, salt, pepper and Tabasco sauce. 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. Makes 4 servings.

Directions:
In a small saucepan over low heat, melt 3/4 cup butter, and transfer to a shallow pan. Dip Orange Roughy fillets in 1/2 cup of the melted butter, coating all sides. Sprinkle with seasoned salt and place in a very hot skillet. Carefully add remaining 1/4 cup melted butter to the top of the fish (it will flare). Turn after about 2 minutes, and cook for another 2 minutes on the other side. Meanwhile, melt another 3/4 cup butter in a skillet and stir in lime juice, salt, and white pepper, until heated through. Serve the snapper with the lime butter sauce. Makes 4 servings.