Help with fish

Billy

Just picked up a couple of Orange Roughy fillets. Does anyone have any ideas on how to cook them? Thanks,Billy

Wise One

Billy, try this one:
Lemon-Herb Fish Fillets
Submitted by Jack Dickson jaclyn@itexas.net
Introduction
For those who requested a recipe for orange roughy. [p]Ingredients:
¼ cup dry white wine
2 tablespoons lemon juice
4 medium orange roughy fillets
½ teaspoon dried dill weed
½ teaspoon dried tarragon
¼ teaspoon salt
1/8 teaspoon white pepper
vegetable cooking spray
lemon wedges -- optional [p]Directions:
Combine wine and lemon juice in a shallow dish; add fish, turning to coat.
Sprinkle fish with dillweed and next 3 ingredients.
Cover and marinate in refrigerator 30 minutes.
Remove fish from marinade; discard marinade.
Arrange fish in a wire grilling basket coated with cooking spray; place on grill over medium-hot coals.
Cook 4 minutes on each side or until fish flakes easily when tested with a fork.
Serve with lemon wedges, if desire. [p]If you would prefer not to grill, this should also work on a 275-300* Egg for 20-30 minutes using apple chips.[p]

Billy

Wise One,
Thanks. It sounds excellent.Billy

Tim M

Billy,[p]I am not much of a fish eater since I was born and raised in the St Louis area, but I thought I knew most of the names. Never heard that one b4. Where are you located and what fish is that? Ocean? Fresh? Aquarium?[p]Tim

Nature Boy

Tim M,
Orange Roughy is a perch-like fish from New Zealand. It is white fleshed, and cooks up and tastes like cod or perch or any other white fish. You see it around here quite a bit...maybe the name sells it...I haven't noticed anything special or unique about this fish. What's cookin this weekend?
NB

Nature Boy

Billy,
This fish falls apart easily, like many of the white fish filets. I like to cook them at 400 for just 4 or 5 minutes a side. The key is to flip only once to prevent falling apart. Using a special fish grate will help.[p]I like that type of fish slathered with a mixture of mustard and lime juice, and sprinkled with the seasoning of your choice...I like cajun seasoning. [p]Curious what you end up doing. Have fun.
NB

King-O-Coals

Wise One,
I realize it is a little after the fact, but like the Wise One, I like to do "tender/fall-apart" fish on the EGG using a shallow pan. I usually do snapper or white trout in a shallow pan lined with heavy duty foil. I put the fillets in and slice pats of real butter (as many as you like) on top of the fillets. I season the fish with fresh ground pepper, salt, a few drops of lemon, and my mainstay "creole" seasoning. Then I cover the fish with thick sliced onion rings and a healthy covering of dry parmesan cheese. After it bubbles good and is obviously done, carefully drain the liquid from the pan and put it back on the EGG so it can dry out some. You can add to, or take away anything according to your taste. This stuff will make a bulldog hug a hound. Just another option for ya..