Monday, October 10, 2011

Blackened Orange Roughy & Browned-Butter New Potatoes

  I am a huge shellfish fan, but a little picky when it comes to fish. I love fish when it's cooked perfectly, and has just a slight ocean taste to it (fish sticks and canned tuna...not my bag!) This recipe for blackened orange roughy is one my parents have been making for longer than I can remember. Orange roughy can be a little pricey, so I was incredibly excited when I found it for just $7 a pound (yes, that's a decent price).
  I served the fish with "Browned-Butter New Potatoes" and some veggies (not shown in the picture). Double-Yum!

Blackened Orange Roughy

½ c. Flour                                    ½ tsp. Thyme
¼ tsp. Cayenne                             ¼ tsp. Dried Minced Onion
¼ tsp. Season All                           ¼ tsp. Paprika
¼ tsp. Powdered Ginger                ¼ tsp. Garlic Powder
4 fillets Orange Roughy

 Combine dry ingredients. Dredge orange roughy fillets in milk then coat with flour mixture. 
  Heat 1 tablespoon each, butter and olive oil in a large frying pan over medium-high heat. Fry fish 2-4 minutes per side, or just before fish begins to turn black (thus "blackened" orange roughy). Serve immediately.



Browned Butter New Potatoes

1 lb. new potatoes
1 stick salted butter

  Bring a pot of salted water to a boil. Peel the middle section of skin from the potatoes. Place potatoes in boiling water; boil 15 minutes. Drain well.
  Place butter in a medium saute pan over medium-high heat. Heat butter until it turns golden brown, swirling pan occasionally. Add potatoes to butter and shake to coat. Shake pan over heat about 2 minutes, or until potatoes are warmed through and coated with browned butter.

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