Blackened Orange Roughy
Chef Paul Prudhomme is credited for creating the cooking technique of blackening. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, and cooked in a smoking hot cast-iron skillet. Always prepare a 'blackened' dish in a well-ventilated area as it can get quite smoky.
2 1/4 pounds orange roughy
3/4 cup butter, melted
2 tablespoons seasoned salt
3/4 cup butter
1/2 cup lime juice
1/8 teaspoon salt
1/8 teaspoon white pepper
- In a small saucepan over low heat, melt 3/4 cup butter, and transfer to a shallow pan.
- Dip orange roughy fillets in 1/2 cup of the melted butter, coating all sides. Sprinkle with seasoned salt and place in a very hot skillet. Carefully add remaining 1/4 cup melted butter to the top of the fish (it will flare). Turn after about 2 minutes, and cook for another 2 minutes on the other side.
- Meanwhile, melt another 3/4 cup butter in a skillet and stir in lime juice, salt, and white pepper, until heated through. Serve the snapper with the lime butter sauce.
Makes 4 servings.
Tip: Substitute red snapper for the orange roughy.