Tuesday, March 6, 2007

Another seafood post...

We've had nearly a pound of orange roughy in the freezer for a while, because Trader Joe's had it frozen at a really great price and we never really figured out what we wanted to do with it. I read somewhere that it plays nicely with citrus, and I personally really like the texture and aroma of jasmine rice, so I thought I'd play a bit this evening in the kitchen. Preheat oven to 450, start a cup (dry) of the rice cooking with 1.5c water and some olive oil, mix together the following in an 8x12 Pyrex high-sided casserole dish:
  • The juice of one orange
  • The juice of half a grapefruit
  • Random citrus-ish spices given to us by Amy's mom
  • Enough cheap white wine to cover the fish
  • Not quite one pound of very recently thawed orange roughy
Toss it into the oven until the thickest part of the fish flakes easily with a fork. The result was delicious. I'm normally a huge fan of cooking with butter, but this needed none; between the oil in the rice and the naturally oily composition of this particular variety of fish, it turned out delicious without getting too heavy.

No comments: