Orange Roughy
Bright citrus, briny capers, and smoky paprika come together to elevate tender orange roughy into a dish that’s both bold and graceful. A quick, flavorful recipe with a touch of coastal charm.
Serves 2
Ingredients
- 2 tablespoons butter
- 1/3 cup olive oil
- 2 filets (6-8 oz Fresh Orange Roughy)
- salt and pepper to taste
- 4 tablespoons mayonnaise
- 1 lemon (zested and juiced (save juice for the end))
- 2 tablespoons capers
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 4 tablespoons cilantro (chopped)
- 4 tablespoons butter
- 2/3 cup olive oil
- 4 filets (6-8 oz Fresh Orange Roughy)
- salt and pepper to taste
- 8 tablespoons mayonnaise
- 2 lemon (zested and juiced (save juice for the end))
- 4 tablespoons capers
- 4 teaspoons garlic powder
- 4 teaspoons smoked paprika
- 8 tablespoons cilantro (chopped)
- 10 tablespoons butter
- 1 2/3 cups olive oil
- 10 filets (6-8 oz Fresh Orange Roughy)
- salt and pepper to taste
- 20 tablespoons mayonnaise
- 5 lemon (zested and juiced (save juice for the end))
- 10 tablespoons capers
- 10 teaspoons garlic powder
- 10 teaspoons smoked paprika
- 20 tablespoons cilantro (chopped)
- 20 tablespoons butter
- 3 1/3 cups olive oil
- 20 filets (6-8 oz Fresh Orange Roughy)
- salt and pepper to taste
- 40 tablespoons mayonnaise
- 10 lemon (zested and juiced (save juice for the end))
- 20 tablespoons capers
- 20 teaspoons garlic powder
- 20 teaspoons smoked paprika
- 40 tablespoons cilantro (chopped)
Directions
- Preheat your oven to broil.
- In a cast iron skillet, preheat the butter and olive oil using medium heat.
- Season both sides of the orange roughy with salt and pepper.
- Place the fish, skin side down, in your preheated skillet then gently raise the heat.
- Split the ingredients per fish filet, spread the mayonnaise evenly on top of each filet, then top with lemon zest, capers, garlic powder, & paprika.
- Cook the fish on top of the range util the edges of your fish turn white, 1/3 of the way up the edges and the fish begins to turn brown on the edges (approximately 5 minutes on the flame).
- Place the skillet inside the oven, set to broil, and continue cooking until the fish for an additional 5-6 minutes until golden brown finish by adding the lemon juice and broil for one additional minute.
- Plate and garnish with the chopped cilantro and use the remaining sauce from the pan to pour over the fish.