For those who are not familiar with orange roughy, it’s a species of fish that was first fished commercially off New Zealand, and then later off of Australia. Orange roughy has a mild, delicate flavor and moist, large-flaked meat that holds together well after cooking. We bought some frozen orange roughy fillets at Costco, which I have to say is relatively expensive. But it really has its own distinct taste of its own, which we couldn’t resist.
To go along with our fish dinner, we decided to cook the mushroom risotto that we bought in Tuscany, Italy. We had a ton of fresh lemons on hand, so we used them to flavor the orange roughy.
The risotto had a wonderful blend of mushrooms and seasonings. It was nice to reminisce about the great time we had in Tuscany, thanks to this risotto we brought back.
To create the lemon mixture to brush on the fish, we used 3 tbsp lemon juice, 1 tbsp dijon mustard, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp lemon thyme, 1 tbsp chopped parsley, and some salt and pepper. Once completely brushed, broil the fish for 5-7 minutes or until fish easily flakes.
I played around with Daniel's hexagon mold from culinary school to plate the mushroom risotto. Fancy, huh? The lemon broiled orange roughy went well with the risotto and our arugula salad. When you are looking to add more fish to your diet, consider trying orange roughy. It's good and good for you!
To view or print-out this recipe, click here: Lemon Broiled Orange Roughy