Grilled Roughy Greens Fusion
Indulge in the delectable harmony of flavors with our "Grilled Roughy Greens Fusion." This dish is a true celebration of freshness and culinary artistry, promising a symphony of taste with every bite.
At the heart of this fusion, you'll find perfectly grilled orange roughy, a tender and flaky fish that's been kissed by the flames to create a smoky and irresistible flavor profile. It's a seafood lover's dream come true.
But what sets this dish apart is the verdant medley of shaved Brussels sprouts and vibrant arugula. These greens offer a delightful contrast to the rich and savory roughy, infusing each mouthful with a crisp, earthy freshness that awakens the palate.
INGREDIENTS:
2 large fresh Orange Roughy fillets
1 ½ cups fresh squeezed orange juice
½ cup extra virgin olive oil
½ cup butter
1 large shallot minced
2 cups of fresh Arugula
½ cup fresh oregano, chopped
1 large red bell pepper sliced thin julienne
2 cups of fresh Brussel sprouts shaved or sliced very thin
½ cup pine nuts, toasted
Juice of one lemon
2 tablespoons fresh lemon zest
Sea salt and cracked black pepper
2 slices of dehydrated orange (optional)
PREPARATION:
In a small sauté pan add the butter, shallot, orange juice over medium heat. Reduce this mixture until it is a thick glaze like consistency. Season to taste with salt & pepper.
With a very sharp knife, slice the Brussel sprouts as thin as possible. Better yet, use a Mandoline slicer (Be careful with these things, they are hella sharp)
In a skillet, add the pine nuts and over medium heat, lightly toast the nuts, shaking the pan until they are lightly golden brown. Remove from heat and set aside to cool.
Season the filets with salt, cracked pepper and a light drizzle of olive oil. Dip a folded paper towel in olive oil and lubricate your grill surface to prepare for cooking. Fire up the grill to medium high heat. Place on a hot grill a cook for about 3 minutes on each side or until the fish is cooked medium. Let rest.
In a small bowl add the Arugula, shaved Brussel sprouts, oregano, peppers, toasted pine nuts, lemon zest, ½ of the lemon juice, drizzle of extra virgin olive oil, cracked pepper and sea salt. Toss together well.
Arrange each plate place the fish in the center. Top the fish with your salad mixture, placing some peppers add nuts towards the top. Drizzle around the fish your orange reduction and garnish with the orange chip or slices of lemon. Serve with your favorite glass of Sauvignon Blanc.
The fusion continues with a burst of citrusy goodness. A drizzle of zesty orange dressing adds a tangy, bright note that ties the elements together, creating a symphony of flavors that dance on your taste buds.
Every bite is a journey, a culinary adventure where textures and tastes meld seamlessly. It's a dish that's as visually appealing as it is delicious, with a vibrant array of colors and a tantalizing aroma that whets your appetite.
"Grilled Roughy Greens Fusion" is not just a meal; it's an experience that invites you to savor the moment, to embrace the fusion of flavors, and to enjoy the artistry of a perfectly balanced dish. So, take your taste buds on a delightful journey and relish in the fusion of freshness and flavor that awaits you.
