Hey lads and ladies
I usually stick to the main stream types of fish like shark, snapper, flatty ect but bought myself a couple of fillets of orange roughy, any suggestion of cooking technique or flavor selection?
Cheers!
Orange roughy
- re-tyred
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Re: Orange roughy
Roughy are firm white flesh with not a lot of flavour. so they tend to be good for chefs who can do them in almost any style they like. Generally I cook that sort of fish rolled in dry coucous and moroccan spice mix.. Very easy just tip half cup or so of couscous in a flat container add a heap of moroccan spice mix. Roll the skinned fillet around in it till it is well coated. Sit on a plate in the fridge for half an hour or more. Then shallow fry it in a hot non stick pan that is hot and has a small amount of cooking oil in it. The outside should end up brown and crusty. This works for most white fish fillets.
A note it is not a good idea to eat the skin of Orange roughy, it has a laxative effect similar to that stuff they give you before a colonoscopy. You turn into something similar to the space shuttle at lift off. :cussing:
A note it is not a good idea to eat the skin of Orange roughy, it has a laxative effect similar to that stuff they give you before a colonoscopy. You turn into something similar to the space shuttle at lift off. :cussing:
There's nothing . . . absolutely nothing . . . half so much worth doing as simply messing around in boats.
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
Kenneth Grahame, The Wind in the Willows (River Rat to Mole)
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Re: Orange roughy
Thanks re-tyred
I read ur post after I had cooked it but that sounds great.
I ended with something similar I crumbed the fish and added a mix of Cajun seasoning, paprika, garlic granules, salt and pepper and smashed it up in a mortar and pestle then mix in a slight amount of lemon zest.
Shallow fried with small amount of oil nice and hot and it was really nice.
Im keen to have a crack at the couscous that sound wicked
Cheers!
I read ur post after I had cooked it but that sounds great.
I ended with something similar I crumbed the fish and added a mix of Cajun seasoning, paprika, garlic granules, salt and pepper and smashed it up in a mortar and pestle then mix in a slight amount of lemon zest.
Shallow fried with small amount of oil nice and hot and it was really nice.
Im keen to have a crack at the couscous that sound wicked
Cheers!