Orange Roughy with Jalapeno Lemon
(or Lime) Sauce
Orange Roughy is a flaky fish and complements jalapeno peppers quite nicely. Our jalapeno lemon or lime sauce adds a nice touch to the white fish texture. By our calculations, this is a very low calorie, diet recipe. Feel free to use either lemon or lime, or even both, juices in this recipe. See which flavor you like better.
Ingredients
- 1 jalapeno pepper (for the sauce)
- 3 orange rough filets, about 1 pound
- 2 tablespoons lemon or lime juice (for the sauce)
- 2 tablespoons butter
- 1 tablespoon chili powder (I used ancho powder for this recipe)
Cooking Directions
- Grill them jalapenos up! OK, you can heat them directly over the stove flame until the skin blackens, but as you can see, I used my handy pepper griller on the stove. I just sliced the jalapeno down the middle and set the pieces on the griller. The key thing is to blacken the skin.
- Add the blackened jalapeno peppers to a baggie for steaming. This will loosen the pepper skin and make it easier to peel.
- In the meantime, season the orange roughy filets with chili powder and cook them on a lightly oiled frying pan, about 4 minutes per side, or until the fish is cooked through and opaque. Do not overcook or the white fish can get tough. You don't want "orange toughy".
- While the fish is cooking, remove the jalapeno skins and transfer to a blender. Add lemon juice and blend until smooth.
- Melt butter in the microwave and distribute evenly over 2 plates.
- Serve orange roughy over the butter base and top with your jalapeno lime sauce.
- Serve with vegetables.
Above are all of the ingredients, pre-meal.
Grill them jalapenos up! OK, you can heat them directly over the stove flame until the skin blackens, but as you can see, I used my handy pepper griller on the stove. I just sliced the jalapeno down the middle and set the pieces on the griller. The key thing is to blacken the skin.
Add the blackened jalapeno peppers to a baggie for steaming. This will loosen the pepper skin and make it easier to peel.
In the meantime, season the orange roughy filets with chili powder and cook them on a lightly oiled frying pan, about 4 minutes per side, or until the fish is cooked through and opaque. Do not overcook or the white fish can get tough. You don't want "orange toughy".
While the fish is cooking, remove the jalapeno skins and transfer to a blender. Add lemon juice and blend until smooth.
Melt butter in the microwave and distribute evenly over 2 plates.
Serve orange roughy over the butter base and top with your jalapeno lime sauce. As you can see here, I served the orange roughy with mixed vegetables and some fried potatoes seasoned with additional chili powder.
I also served it up with some Harp Lager! Oh yeah! I do like a good beer with my jalapeno pepper recipes.