How to Cook Orange Roughy

Orange roughy is a kind of deep-sea fish that is used in a number of dishes. It is also called red roughy and deep sea perch. The fish is brick red when it is alive. The color fades into yellow orange when it dies. It belongs to the slimehead family. The fish is also listed as an endangered species in Australia because of overfishing.


Italian Orange Roughy


You will need 1 lb of orange roughy fillet, 1 ounce salad dressing mix, 2 tbsp white vinegar, ½ cup tomato juice, ¼ cup green pepper, and ¼ cup chopped green onions.

  1. Place the orange roughy fillets in a shallow microwave-safe dish. Put the thickest parts of the fillets on the dish’s outside edges.
  2. Mix together the tomato juice, salad dressing mix, and vinegar. Pour the mixture over the fish fillets.
  3. Cover the fillets. Place the dish in the refrigerator for 30 minutes.
  4. Sprinkle the fillets with green onions and green pepper.
  5. Cover the dish. Set your microwave on high and place the dish in the microwave. After 2 minutes, turn the fillets over. Microwave them again for about 1-3 minutes.
  6. Use a fork to check if the fillets flake easily. If so, take the dish out from the microwave and let the fillets cool for 2 minutes. Make sure the dish is covered. Otherwise, microwave the fillets again for about 1 minute.
  7. Serve. Add salt and pepper to suit your taste.


Orange Roughy with Tarragon and Vegetables


Ingredients are 4 orange roughy fillets, 1 small red pepper (julienned), 1 zucchini (julienned), ½ cup red onion (sliced), 2 carrots (julienned), 2 tbsp fresh tarragon (chopped), 2 tbsp canola oil, and 2 tbsp butter.

  1. Preheat your grill.
  2. Heat the oil in a skillet and cook the vegetables. Do this for about 2-3 minutes using medium high heat.
  3. Take four pieces of aluminum foil. Place a fillet on each piece of foil.
  4. Place ½ tbsp butter, ¼ of the tarragon, and ¼ of the vegetables on each fillet. Wrap the fillets and vegetables with the foil. See to it that the vegetables and fillets are properly wrapped.
  5. Grill the fillets and vegetables for around 12 minutes on medium heat. Be careful in opening the foil as the steam would be very hot.