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Full disclosure: I did not love the Orange Roughy, but I ate every bit of it off my plate. I will make this again, but I’ll use a different fish.
- 1/2 cup soy sauce
- juice of 1 lime
- couple dashes of hot sauce (we used Crystal)
- 4 filets of orange roughy
- 1 cucumber
- 2 ripe avocados
- 2 nectarines
- 2 apriums
- 1 medium red onion
- 3 red chile peppers, seeded
- juice of half a lemon
- 1 head of romaine lettuce
- white balsamic vinegar
- extra virgin olive oil
- non stick cooking spray (I use Pam)
Combine the soy sauce, lime and hot sauce in a bowl with a cover (I used glass storage containers), whisk with a fork to combine, add the fish, cover and refrigerate for at least 30 minutes. Half way through, turn the fish to get both sides marinated.
chop the fruits and veggies (cucumber, avocados, nectarines, apriums, red onion, chiles)
and shake a couple of splashes of the vinegar and the lemon juice over the mixture, cover and refrigerate.
Heat a grill pan, treated with non stick spray to med/high heat. When hot, add the fish and cook about 3 minutes on each side, or until opaque and flaky.
Put a bed of romaine on a plate, add a filet and top with the salsa mixture. Pour a little olive oil over everything and serve.
The fruit salsa was incredibly delicious. I didn’t love the orange roughy, I found it a bit fishy, but this is a great dish. I would do it again with a different fish… maybe mahi, or tuna, or any fish that you know you love.
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