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| Orange Roughy |
| Hoplostethus Atlanticus |
| Also Known As: Hiuchidai, Granatbrasch |
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Home Delivery Pricing: See 'Weekly Fresh Offerings' for chilled availability & price.
See 'Residential Product List' for frozen pricing |
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Product Description:
Pearly white meat - Skinless, boneless fillets - Medium texture. Very sweet and moist with a shellfish like flavour. Holds together well during cooking
Orange Roughy is fished from extremely deep waters. It is a versatile fish that is extremely popular.
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Suited Cooking Methods:
Steam, Poach, Sautee, Bake, Grill-BBQ |
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Suggested Wine accompaniment:
Young Semillon, Lightly wooded Chardonnay and Sauvignon Blancs |
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| Storage, Handling & Defrosting Recommendations: |
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Chilled Fish:
Keep well chilled - As close to 0 °C as possible. Fish received whole should have the gills and stomach contents removed as quickly as possible to help retain product quality and shelf life. |
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Frozen Fish:
Store at - 18 °C. Ideally the fish should be packed in a vacuum bag with the seal intact. Alternatively the fish can be well wrapped in cling film and kept in a Zip-lock bag to avoid dehydration and freezer burn. It is recommended that fish be cooked from frozen or a semi-frozen state to retain succulence. |
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| Recipes: |
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Wild Orange Roughy with Fennel and Tomato
Yield: 6 Servings
Ingredients:
6 x 5 oz Orange Roughy Fillets
1/2 cup Yellow onion (finely chopped)
1 tsp Fresh garlic, minced
1 tsp Olive oil
2 sm Fennel bulbs quartered, thinly sliced
1 sm Leek (white part) split, thinly sliced
3/4 tsp Freshly ground black pepper
1 cup Water
1 can Italian Style Tomatoes (14.5 oz)
1/2 cup Dry white wine
1 tsp Saffron threads
1/4 tsp Salt
Method:
Using a large, non-stick frying pan, saute onion and garlic in olive oil for 1 minute. Add fennel and leek, saute 3 minutes. Add pepper, water, tomatoes, white wine, and saffron. Simmer 5 minutes. Push vegetables to the side, place fish in the pan, cover with vegetables; cover with lid or foil.
Simmer over low heat for 12 minutes. Serve fish smothered in vegetables with broth.
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