Wednesday, July 6, 2011
Orange Roughy with Lemon Butter and Toasted Pistachios
I have many spatulas but I need to get to Simplee Gourmet on Hwy 21 (for the local gang) to get a tool for turning fish. Any good gourmet shop will have what you need and that is our local store. The other variable is the pan. I am concluding that the newer pans I have (and the pans sold) are coated. I don't feel they render themselves to the browning I am after. I may have to invest in a larger stainless skillet for that. In any event, when making this dish you will need to have a thick bottomed skillet.....Ok, a lot of talk, here's what I did:
First, rinse fish fillet(s) and pat dry or place on paper towels to dry. While it is drying, heat a small skillet and toast chopped Pistachio Nuts in 1 Tbl Butter. Set aside. Zest and Juice 1 Lemon. Heat a skillet, large enough to fit the fillets, over medium high heat. After a few minutes add 2 Tbl Olive Oil and add 1 Tbl Butter. Swirl to coat the add 1 Orange Roughy Fillet per Person but don't overlap the fish.
When the fish begins to turn opaque around the edges, carefully turn it over. Cook the second side until fish feels firm to the touch at it's thickest point. Place on warm plates. To the pan, add the lemon zest and stir for 20 seconds. Add lemon juice and swirl to combine. Add 1/4 Cup Chicken Broth. Let this reduce for a few minutes until it thicken slightly. Turn off heat and add 1 Tbl Butter, swirling the pan the entire time. Pour over fish fillets and add toasted pistachios. Serve at once.