Here's a recipe I've been waiting to try. Originally calling for halibut, which is outrageously expensive, I thought it would do well to try the orange roughy out on it as both are firm white fish, though orange roughy isn't quite as "steaky" as halibut.
I cut the recipe by 1/4, reducing servings from four to three, and omitted capers entirely.
Salsa-Style Orange Roughy
3 (6-oz.) orange roughy fillets (1 inch thick)
3/4 tsp ground coriander
3/8 tsp ground cumin
dash salt
1/3 c purchased chunky salsa
1/4 c sliced pimiento-stuffed green olives
1/8 c coarsely chopped cilantro
Heat oven to 400°F.
Arrange fish on greased baking sheet; sprinkle with coriander, cumin and salt.
Combine salsa, olives and capers; spoon over fish.
Bake 8 to 10 minutes or until orange roughy just begins to flake.
Sprinkle with cilantro.
Rodney and I liked this recipe, but the salsa was a bit much. The orange roughy/salsa combo tasted great, but a more steaky fish, such as halibut, could just be a better fit like the original recipe insinuated. Go figure!
Regardless, I wouldn't be opposed to having this again, with a different fish, convenient as we are now out of orange roughy. It was excellent while it lasted.
The first time I tried preparing orange roughy though was the best. If you have orange roughy (please don't go out and get some for the sake of trying it), aim for the simplest of seasonings and preparation.
Cost:
- orange roughy: $8.10
- everything else, SWAGged: $2
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