Garlic Butter Orange Roughy
This is the best fish recipe that has ever come out of my kitchen and is simple. I use my magic bullet cup to put the garlic, olive oil, and butter in, melt it right in the microwave, then pour it over my fish and cook it in my little toaster oven. This recipe is a keeper in my house, and I'm sure I'll try it with other fish also. I served this fish with rosemary and cheese mashed potatoes sprinkled with bread crumbs and a small ribeye steak.
This is the best fish recipe that has ever come out of my kitchen and is simple. I use my magic bullet cup to put the garlic, olive oil, and butter in, melt it right in the microwave, then pour it over my fish and cook it in my little toaster oven. This recipe is a keeper in my house, and I'm sure I'll try it with other fish also. I served this fish with rosemary and cheese mashed potatoes sprinkled with bread crumbs and a small ribeye steak.
- Carbohydrate 1.4962125 g
- Cholesterol 97.703125 mg
- Fat 14.00148125 g
- Fiber 0.0944999957084656 g
- Protein 18.78599375 g
- Saturated Fat 7.54165 g
- Serving Size 1 1 Serving (133g)
- Sodium 240.67475 mg
- Sugar 1.40171250429153 g
- Trans Fat 1.23549875 g
- Calories 208 calories
Step-by-step
- Preheat oven to 375.
- Rinse filets in water, pat dry with paper towels.
- Set aside
- Melt butter in a small saucepan.
- Add garlic, olive oil, stirring until all is mixed together.
- Spray a small square glass baking dish with cooking spray.
- Sprinkle both sides of fish with salt and pepper, and lay fish filets in the dish.
- pour garlic butter mixture over everything.
- Bake at 375 for 15-20 minutes, until fish flakes when you pick at it with a fork.
Controlling Moisture and Heat
Orange roughy has a mild, sweet profile that pairs well with assertive fats. Combining butter and olive oil bridges two distinct cooking properties: the butter delivers essential dairy solids for browning, while the olive oil raises the smoke point slightly to prevent the minced garlic from burning during the fifteen to twenty minute baking window. Mincing the garlic finely ensures the pieces distribute evenly through the fat rather than clumping in heavy pockets.Determining Doneness
Visual cues provide the most reliable indicator of final texture. The translucent raw flesh shifts to an opaque, milky white throughout the thickest part of the cut. Testing with a fork at the fifteen-minute mark reveals whether the muscle fibers separate easily along their natural lines without feeling rubbery or dry.
