For the past few months, we have been ordering online from the supermarket, so it’s difficult to see what’s fresh at the fish counter. That means I have been purchasing a lot of frozen wild fish. One that’s readily available is orange roughy. It’s a mildly flavored fish with a medium texture, which makes it very versatile. After defrosting it, I especially enjoy it poached.
I started by roasting some potatoes coated with grapeseed oil and dried oregano and rosemary in the oven at 400. After about 20 minutes, I added some carrots and swiss chard stems to the roasting pan along with some minced garlic. Stirred a couple of times and cooked until vegetables were tender when pierced with a fork. Seasoned with salt.
Poaching the Orange Roughy
The leaves of the swiss chard I reserved for cooking along with the fish in a large, deep skillet. First I sautéed some minced garlic in olive oil. Once the garlic had turned brown, but before it burned, I added some chicken broth because I had a carton open in the refrigerator. I could have taken some shrimp stock out of the freezer or used some white wine instead. Whatever is handy that will add a nice flavor will work.
Once the liquid came to a boil, I added the swiss chard and fish that I seasoned with salt and dried rosemary. Covered the pot and reduced to simmer for about 8 minutes, just until the fish flaked with a fork. These pieces of fish were fairly small, so they didn’t need much time at all. Tender and juicy as long as you don’t overcook. Spoon some of the cooking liquid over the top to serve and of course, find a way to reuse whatever is left in another meal, such as in a soup.
Are you intimidated by cooking fish? It really couldn’t be easier. It’s fast and healthy and can be dressed up in so many ways! Read Fine Dining in Under 30 Minutes for another idea on fish that your family will love.