Wednesday, March 24, 2010

When the going gets roughy...

The oranges growing in our backyard are at their peak right now. They are super sweet and juicy. If I don't eat them soon I think they will start falling off and going bad. I really wanted to incorporate some oranges into my dinner tonight. Oddly enough, the fish I had bought to make tonight was orange roughy.

Orange marinade and orange roughy ended up being the perfect coupling. Tonight's fish was light and lovely in flavor but it could stand to be a little more intense. Next time I am going to start the marinating earlier.
Broiled Orange Roughy

  • 3-4 boneless/skinless fillets of orange roughy, rinsed in cold water and dried well with paper towels

Marinade

  • Zest of 1 orange
  • Juice of 2 oranges
  • 1/4 cup of low-sodium soy sauce
  • 2 tbsp olive oil
  • 2 tbsp of brown sugar
  •  2 tsp fresh ginger, finely grated
  • 1 tbsp minced garlic

Add all of the marinade ingredients into a low dish and whisk until well combined. Add the fish fillets and let it sit for about an hour. Flip over half way. Marinate for at least 2 hours. I only had 45 minutes to marinate mine and it was still delicious but a little light in flavor.

Preheat oven to BROIL (500 degrees F). Adjust your oven rack to middle position.

Remove your fish from the marinade and place onto a baking sheet lined with non-stick foil or parchment paper. When the oven has reached this temperature, put in your fish and broil for about 12 minutes or until the fish is just cooked. Keep an eye on the fish, you want it to carmelize but the brown sugar can cause it to burn easily.

Remove from the oven, plate and serve immediately.


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