Orange Roughy With Spicy Margarita Salsa
From twilightrose 16 years agoIngredients
- 2 orange roughy fillets (approx. 10 oz.) shopping list
- couple squeezes of fresh lime juice shopping list
- 1/8 C Tequilla of your choice (I use Sauza Hornitos) shopping list
- 1/3C triple sec shopping list
- 1 tsp safflower oil shopping list
- 2 tsp. salt divided shopping list
- 2-3 cloves of garlic, minced shopping list
- 1/2 red onion, diced shopping list
- 1 pepper finely chopped ( I use sweet banana, serrano or jalapeno) shopping list
- 1/8 tsp. ground cumin shopping list
- dash of Cholula hot sauce shopping list
- pinch of crushed red pepper shopping list
- 2 Tbs. chunky tomato salsa shopping list
- 1/8 tsp. sugar shopping list
- ground black pepper to taste shopping list
- pad of butter (I prefer 3/4 Tbs. earth balance vegan buttery sticks) shopping list
How to make it
- Rinse fish, pat dry with paper towel, and place in a shallow glass pan. Mix together lime juice, tequilla, triple sec, 1 tsp. salt, garlic and oil. Pour mixture on fish, and marinade one hour, covered, at room temperature. Turn fish occasionally.
- For the Salsa~ In a saucepan, combine:
- red onion, pepper, cumin, Cholula, crushed red pepper, tomato salsa, sugar, and remaining 1 tsp.salt. Add freshly ground black pepper to taste.
- After one hour, pour the liquid from the marinade into the saucepan containing the salsa mixture. Boil until the liquid has reduced into the salsa.
- Heat a nonstick skillet or griddle to medium high, toss in your butter and cook the fish until opaque, flipping to brown on both sides.
- Serve over wild rice, or along side any vegetable, with a generous spooning of the salsa marinade on top the fish.
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