Anyone done Orange roughy?

Mully · November 2003

My Gal picked up a bag of frozen Orange Roughy (sp)
and I would like some Idea's for cooking it on the egg.
We are not big fish eaters and I don't know a whole lot about it neither.I did cook some Mahi Mahi a few wks back and it was put near taysty!!
Let me have em!!
Keep on Cookin on
Mully

Nature Boy · November 2003

Mully,
If you have some good solid pieces, they do great right on the grill. I cut the big filets into manageable pieces, cover wth a dry (or wet) rub for a half hour then grill over a hot fire for a couple minutes a side. It is not as firm as MahiMahi, and requires a very gentle finger aided flip. You could also cube and skewer it, and give it a similar hot/fast cooking treatment.[p]With flaky fish like Orange Roughy, the key is to flip only once, and don't wait til it wants to flake before flipping. Flip as soon as you get a good brown color on side 1.[p]You could also do the wrap-in-foil thing on the grill, but I never understood that one.
Hope that helps!
Yell if you have more questions.[p]Chris

Mully · November 2003

Thanks Chris!! I will take that advise for sure and try not to mangle it!LOL
What do you prefer to rub with or marinade in??May I ask??
Mully[p]

Nature Boy · November 2003

Mully,
I usually use rubs I designed for fish, but a citrussy kinda thing works really well. Like a lemon pepper kinda thing. Corriander seed, lemon peel, garlic powder, pepper, salt kinda thing. Any citrussy rub you have would prolly work. Even a little Old Bay or cajun rub, though you don't want anything too heavily flavored since the fish you are using is so mild. Maybe even salt, pepper and some orange zest and make a sauce from reduced orange juice with a little onion and ginger.[p]Also have had purty good fish with a paste of mustard, oil, lime juice and some rub. Even a sesame oil/soy kind of thing can work really well. Depends what you are serving it with.[p]Hope that is not too many ideas....sometimes I get to ramblin.
Yes, don't mangle the fish! If your pieces look easily mangleable, then you might try a fish grid.
Beers!
Chris

Chef Wil · November 2003

Nature Boy,
do you think your maple/butter concoction would work on the orange roughy?

Nature Boy · November 2003

Sure Wil. I like it on chicken too. Might not be magical like maple and salmon, but it makes a pretty good and simple glaze for a lot of things.
Cheers
Chris

Mully · November 2003

Nature Boy,
Thanks for the advise bud!
Raging River,salt peper all in butter with a dash of lemon zest ought to do it!!
thanks
Mully

Nature Boy · November 2003

Mully, Now you be thinkin! Did not realize you had Raging River. That has the citrus, corriander, the salt and the pepper in it already. A little extra lemon zest and butter sounds good.
Man....now I am hungry.
Chris

Unknown · November 2003

Mully,[p]Try using a cast iron skillet for flaky fish...put a little alder wood some little olive oil in the pan/griddle and fry it right there...imparts a delicate smokey essonce~

Anyone done Orange roughy?

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