Asian Infused Orange Roughy

by Gavan on February 18, 2008

NOTE: Orange Roughy is now on the RED list (the worst) of sustainable seafood, which means you should replace it with any other firm white fish. It’s our responsibility to take part in preserving our oceans. To find out which fish are sustainable click here.


Serves 2

2 orange roughy filets wild Pacific halibut, black or Pacific cod, tilapia, black sea bass filets
2 baby bok choy
1 large sweet potato
1 cup veg broth
1 tbsp fresh ginger – grated
1 tbsp olive oil
S&P to taste


Begin by heating broth and ginger on medium heat in saute pan. Peel and roughly chop sweet potatoes for mash. Proceed as normal. Preheat medium saute pan on high heat. Add washed bok choy to broth mixture and cover with lid. Braise on medium- low heat for 1o- 12 mins, until tender. Sear seasoned fish for 3 mins until golden. Finish in oven for 5-6 mins. It should be firm to the touch and juices running clear when ready.

To assemble, place your mashed sweet potatoes in center of plate, golden brown fish on top and braised bok-choy.
A simple healthy meal for two.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 3 comments… read them below or add one }

Cris February 18, 2008 at 6:09 am

Nice recipe, love fish, tilapia is great.

boogichidl February 21, 2008 at 8:40 pm

you make it look so easy!

The Twin February 22, 2008 at 2:30 pm

dude, what do you mean proceed as normal with the sweet potatos? I am cooking this tomorrow night – Sarah Mills

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