Cooking Orange Roughy on the Grill - YUM!

[piratesmate]

DH came home this afternoon with some orange roughy & wanted to make it on the grill...something we haven't done before. I went in search of a recipe & found a definited keeper!!!

Orange Zest Marinade

* 1/2 cup olive oil
* 1/4 cup dry white wine
* 1 clove garlic, finely chopped
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon chopped fresh Italian parsley leaves
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* Grated zest of 1 orange
* Juice of 1 orange
* Four 6- to 8-ounce roughy fillets

Combine the marinade ingredients and pour into a resealable plastic bag. Add the fish, seal, shake to coat everything, and refrigerate for 1 hour.

The directions said to put it on an oiled grill rack or fish basket & cook 4 to 5 min per side. I forgot to oil my basket, but it only stuck a tiny bit on one side. (I'd cut the oil to 1/4 cup.) Another time I'll be sure to oil it. We also cooked it more like 7 minutes per side since the fish was a bit on the thicker side. It was definitely outstanding!!

I also tried grilling a yellow bell pepper for the first time. I can't believe how dumb I've been to never try it before! It was awesome as well. In fact, DH is planning to go back tomorrow for more peppers so we can do it a couple more times this week. I just rubbed a bit of oil on the pepper halves - inside & out - and then ground some pepper on the insides & sprinkled the tiniest bit of sea salt on them too. DH just laid them on the grill until the skins started to bubble up & get dark spots. He had the peppers on just a tad longer than the fish - about the length of time it took to bring the fish inside & run back for them. I added some to my salad & the guys (DH & DS) just ate them plain.

It was a night we were all left wanting more!!!! LOL


[ETA: Oops! I meant to say that the original recipe said to boil the marinade to use for basting the fish as it cooks to keep it moist, but DH hates to baste so we didn't. The fish was VERY moist regardless.]

 

[jiminyC_fan]

Yum, that sounds great. I have grilled orange roughy many times but never with a marinade.

 

[LuvN~Travel]

We love it on the grill, too, though we don't use a marinade. We just brush it with olive oil, then season it with salt, pepper, lemon pepper and paprika. I just wish they did more orange roughy farming so there would be lots more and not be so expensive! lol
Kim

 

[piratesmate]

I agree about the cost!! We only buy it when it's on sale & then it's like $6.99/lb!

I see that you both cook yours plain. I was a bit afraid to do that - that I wouldn't like it. (I remind me of the kids in the "school lunches" thread. ) I grew up thinking I didn't like meat in general. I found out after we'd been married a few years that my problem was the way my mother cooked it! Everything was plain, dry & over cooked. While I still prefer my meat well cooked, I've found that the flavors enhance the taste & I actually enjoy the meat...cuts down on how much starch I want then, too.

Some things, like shrimp, I wouldn't have even thought to put in a marinade - until we stayed at AKL & ate at Boma! On Memorial Day, they served the best grilled shrimp! Sadly, they couldn't give me the recipe as I didn't think to ask that night...when I wrote after we got home I was told they didn't have it because it was a one-time offering. Well, yeah...they found they couldn't keep up with the demand & I really thought they were quite fed up with it by the end of the night. LOL Too much work!

Anyway, that sent me on a quest to find something similar. I finally found one that matched pretty closely once I tweaked it. We use it all the time now. DD told me that this one for the Orange Roughy reminds her of it - although it isn't sweet.

So that's why I'm always looking to marinate my seafood.