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Orange Roughy with Scampi Sauce

Chef Arnold Carreira,

Orange roughy was not discovered until 1889, largely because it is found between 800-1500 metres under the surface of the water. These fish are slow growing and have a very long life span. They are found in the waters off the coast of New Zealand. The fish has firm, white flesh and has a taste similar to shellfish.

Orange Roughy
3 cups water
1 clove garlic
1 bay leaf
2 tsp salt
2 fillets fish

Scampi sauce
2 cups scampi shells
1 tsp olive oil
1 tsp butter
2 tsp chopped onion
2 sprigs cilantro
1/4 tsp cracked black pepper
1 cup milk
1/2 tsp cornstarch
1/2 cup water, reserved from orange roughy

Orange Roughy
1.   In a saucepan, add water, garlic, bay leaf, and salt and bring to a boil. Add fish fillets.
2.   Cover saucepan, and steam for 7 minutes. Remove fish and reserve 1/2 cup water.

1.   Preheat oven to 400˚F.
2.   On a baking sheet, spread shells and roast for 45 minutes.
3.   In a sauté pan, at medium high heat, add olive oil, butter, onion, cilantro, and pepper. Add shells. Sauté until onions have browned.
4.   Add milk to frying pan. Mix in cornstarch and water from fish.
5.   Strain and let thicken.

To serve
1.   Plate fillets and spoon sauce on top. Serve with steamed vegetables, seasoned rice or potatoes.

Yield  2 servings

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