When I know my husband is going to miss dinner, that's my chance to try out recipes only I would eat. You see, I'm not a picky eater. There's only two things I've tried that I really didn't like; fried liver and octopus. Anyhoo. I absolutely LOVE fish, much in the same way I love spinach. I stuff myself on fish every chance I get. Unfortunately, that's not that often. I have had a pound of Orange Roughy waiting on me in the freezer for the past two months. When Charlie told me he wouldn't be home for supper the other night, I KNEW EXACTLY what I was going to eat. I pulled out the gas grill, and reached deep into my pantry for extra hot spices and wild rice.
HERE'S WHAT I DID
- 2 Orange Roughy fillets, partially thawed
- 1/4 cup lime juice
- 3 tablespoons cooking oil
- 2 heaping tablespoons mild green chilies
- 1 teaspoon New Mexico Chili Powder
- 1 teaspoon Chihuahua de Mexico Smoked Salt (black & smoky)
- 3/4 teaspoon Hot Spanish Paprika
Except for the fish, mix all the ingredients together in a small bowl. Place the fish in a shallow dish and pour the marinade over it, being sure to coat the fillets on both sides. Refrigerate until ready to grill.
Heat the gas grill somewhere between 350º-375ºF. Grill fish for 5 minutes on each side and it's done. It doesn't take long to cook, that's why I recommend using a gas grill. A charcoal grill would take longer to set up and use more energy than it takes to cook the fish.
If you don't have a gas grill, broil the fish. Lay the fish on a greased sheet pan, set it on the middle oven rack, and broil until cooked through. It should take the same amount of time as grilling. Keep an eye on it.
I mentioned rice with this meal. I just used a small bag of wild rice I had laying around, it wasn't fancy and it took 40 minutes before it was tender. It was ok. Instead of trying to tell you what I did with it. I recommend picking up a packet of your favorite seasoned rice and fixing it up. Rice is a well suited side with fish. There's a lot of kickin' heat in this fish recipe, so pick a mildly seasoned rice that will cool the fire as you go.
This looks incredible. You have used seasonings I’ve never tried but that I am intrigued by. How did it turn out?
Hey Jill~
This is funny…I do the same thing when my husband is gone. I make fish just for myself! I love salmon and he won’t touch it. After 23 years of marriage, I’m just starting to get him to eat baked haddock!
I’ve never seen Orange Roughy here in New England. I’ll have to see if I can find it frozen somewhere.
Thanks for the recipe!
You’re welcome, Jane!
Orange Roughy isn’t a regular item at my grocer, that’s why I grabbed it up when I came across it. Tilapia and Salmon, when I can find it raised in the USA, is what I normally buy. Texas Gulf shrimp is another one that I enjoy every chance I get. I love them grilled.
I made Salmon croquettes last week. I was trying out a recipe written back in 1942. Charlie took one bite. I knew he wouldn’t dig them. So, I asked my neighbors over to get their opinion. Thankfully, I had them to help me eat them all.