Fresh can be so good. I picked up fresh fish and lemons on the way home and dinner was on.
A BOSTON FISH MARKET just moved into the next suburb. The place started as a wholesale distribution and has moved to retail distribution and a restaurant. For me, I love the distribution. Since it is focused on fish, they carry many varieties you do not normally see where you shop. I cannot remember when I last saw orange roughy. The fun fact is orange roughy is from the SLIMEHEAD family. I think it is good thing they changed the name. Don’t you?
My wife and I like to eat a lot of fish. I never feel heavy when dinner is over. It also is one of those meals you can get on the table in no time at all. The Orange Roughy in a Lemon Butter Caper sauce was on the table in 15 minutes from start to finish. The fish itself, only takes about 8 minutes to cook. The fish is cooked, or I should say steamed or braised in the sauce. This cooking method ensures the seafood will stay very moist.
I don’t use butter often and rarely in my recipes. I see them use it all the time on cooking shows and I know they cook their fish with butter in restaurants. I broke down and my sauce is loaded with butter. The sauce was flavored with lemon and capers. Two perfect pairings for this fish and will work well with most fish.
The cast of characters for the lemon butter caper sauce.
The prepping of the orange roughy.
The Orange Roughy in a Lemon Butter Caper Sauce Plated.
Orange Roughy in a Lemon Butter Caper Sauce
So much of the butter, lemon and caper flavor is developed in this cooking method. The orange roughy in a lemon butter caper sauce is tasty and moist.
- 1 1/2 Lbs Orange Roughy
- 2 Tsp Old Bay Seasoning
- 1 Tbsp Adobo Seasoning
- 1 Tbsp Lemon Pepper
- 3 Tbsp GF Flour
- 4 Tbsp Butter
- 1 Whole Lemon
- 1/4 Cup White Wine
- 2 Tbsp Capers
- 1 Tbsp Dill Weed
- 2 Tbsp Fresh Parsley
Begin by patting dry the orange roughy. Spice one side of the fish with the Old Bay and half the adobo seasoning. Flip the fish and season with the remaining abodo and lemon pepper. Lastly, dredge in the GF flour and set aside.
Cut the lemon in half and add with the butter and white wine to a skillet on medium high heat. Add the orange roughy and capers. Cook about 4 minutes per side spooning the lemon butter caper sauce as it cooks.
Serve plated with a bunch of the sauce spooned on top of the fish and garnished with parsley. Enjoy!