Orange roughy is a large deep sea fish from the waters of theWestern Pacific Ocean, eastern Atlantic Ocean (from Iceland to Morocco; and from Walvis Bay, Namibia, to off Durban, South Africa), Indo-Pacific (off New Zealand and Australia), and in the Eastern Pacific off Chile. They have a long life span of up to 149 years.
I paid 15 dollars for one pound of this fish wich gave me two good size fillets. The fish flesh is a very white looking oily flesh and has a very powerful fish scent before cooking after cooking the smell is an aroma of good food.I used the recipe as follows:
oven at 350
-the fish
- ginger paste or dry
- jamaican whole allspice
-drizzle olive oil over it
-top with some chopped garlic as much or less as to your taste
-salt pepper to taste
-oregano
-anise a very little pinch on each fillet
- chopped green pepper as much as you like
bake for about 25 minutes
put on plate throw on some chopped avacodo and lemon butter sauce serve with some asparagus and top with capers.
The meat is very flaky and thick like a pork chop in a way, a bit chewy in spots,( may be over cooked).
This was my first time trying this fish and I like it alot. A very good ,melt in your mouth , mild fish flavor.
Very handy but about 4 bucks so It is not something I'd buy alot
Capers not too bad of a price of about 3 bucks but very tart , adds that zing of like vinegar where needed.
In cooking with meats it is never a bad thing to experiment on your own to add what fancys your own pallet, so try out the spices you have in the rack.
I poured a butter, lemon and olive oil sauce over the top, and it was pretty good with this dish.
Jar of white asparagus. Paid only 2 bucks for it and found it was a bit woody. Would not purchase again.
