A lot of the seafood you find in the store starts out frozen anyways. Of course buy fresh when you can, there are often great deals. But it can get really expensive when you eat fish often like we do.
I took out three orange roughy fillets this morning. I wasn't sure how I was going to prepare them so I peeked in the fridge to see if anything had to be used up immediately.
My herb keeper was getting a little sad looking. This herb keeper extends the lifespan of the herbs considerably but everything had been in there for way too long. The green onions were wilting, half of the parsley was turning yellow and there were a couple of stray thyme sprigs tangled in the parsley. So I thought it was a great way to dress up the fish and say "so long" to the herbs.
It turned out so much better than I thought it would. The herbs became so fragrant when cooked in the butter and the lemon cut the richness. Another go-to fish dish!
Lemon and Herb Orange Roughy
- 3-4 boneless/skinless orange roughy fillets (talapia, halibut, any firm white fish would work)
- kosher salt and freshly ground pepper
- salted butter
- olive oil
- 2-3 green onions, sliced thin
- a handful of flat leaf parsley, minced
- leaves from a couple sprigs of fresh thyme
- juice of a lemon
Rinse and dry your fish with paper towels. Generously salt and pepper the prettier side of the fillets.
Remove the fillets and plate. Add one more tablespoon of salted butter to the pan. Add the green onions and saute for 1 minute. Turn off the heat, add your parsley and thyme and cook for 30 seconds more.
Broccoli in a jiff...
A quick and easy way to steam broccoli is in the microwave. Cut the florets off of a large head of broccoli and rinse them clean.
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