Garlic-Crusted Roughy With Goya Sauce Recipe - Cooking Index
Garlic-Crusted Roughy With Goya Sauce Recipe - Cooking Index
| Goya Sauce | ||
| 1 | Red bell pepper | |
| 1 | Yellow bell pepper | |
| 1 | Green bell pepper | |
| 1/2 cup | 118ml | Extra-virgin olive oil |
| 2 teaspoons | 10ml | Lemon juice |
| 1 | Garlic clove | |
| Salt - to taste | ||
| Orange Roughy | ||
| 2 lbs | 908g / 32oz | Orange roughy filets |
| 1/4 teaspoon | 1.3ml | Lemon pepper |
| 1/4 teaspoon | 1.3ml | Onion powder |
| 1/3 cup | 48g / 1.7oz | Chopped garlic |
| = (abt 10 large cloves) | ||
| 1/4 cup | 59ml | Olive oil |
| 1/4 cup | 36g / 1.3oz | Chopped parsley |
| 1 1/2 cups | 355ml | Goya Sauce - (listed above) |
| Parsley sprigs - for garnish |
For the Goya Sauce: Roast the bell peppers over a gas flame, turning, until the skin chars, 5 to 10 minutes. (You also can place the peppers 6 inches beneath the broiler.) Place the peppers in a bowl, cover with plastic wrap and let stand 5 minutes. Peel, seed and chop. Combine the peppers, oil, lemon juice, garlic and salt to taste in a blender until emulsified. (Makes 2 1/4 cups; save the remainder for another use)
For the Orange Roughy: Place the fish in a glass dish and sprinkle with the lemon pepper and onion powder. Cover and refrigerate, about 2 hours.
Cook the garlic in the oil in a skillet over low heat just until softened and very fragrant, 2 to 3 minutes. Drain the garlic, reserving the oil. Pat the garlic onto one side of the fish filets, then pat the parsley over the garlic.
Heat 1 tablespoon of the reserved oil in a skillet over medium-high heat. Add half of the fish, garlic-side down. Cook until browned, about 1 to 1 1/2 minutes. Gently turn the fish, reduce the heat to medium and cook until opaque in the center, about 3 more minutes. Repeat with the remaining fish.
To serve, place a filet on each of 6 plates, garnish with parsley sprigs and serve with one-fourth cup sauce.
This recipe yields 6 servings.
Each serving: 323 calories; 164 mg. sodium; 36 mg. cholesterol; 22 grams fat; 3 grams saturated fat; 5 grams carbohydrates; 27 grams protein; 0.85 gram fiber.
Source:
The Los Angeles Times, 02-05-2003
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