Products ›› Fish Information ›› Orange Roughy
 No other fish ever captured such a large share of the U.S. market in such a short time. It is New Zealand's most valuable export to the United States. Orange Roughy is truly exotic. It is caught at depths beyond any other commercial species. The majority of the catches are made in the frigid Sub-Antarctic Oceans at depth of 2,000–3,000 feet. Orange Roughy meat is pearly white and smooth in texture. It is delicious baked, poached, grilled, broiled, or steamed.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. Remove plastic wrap. |
| Russian Baked |
Arrange single layer of fillets in baking pan. Sprinkle with salt and pepper. Pour 1/2 cup Russian dressing over fish. Marinate in refrigerator for 30 minutes. Bake in pre-heated oven at 350°F for 15–20 minutes. Remove from oven and sprinkle with 1 cup grated mozzarella cheese. Broil about 4 inches from flame about 2–3 minutes. Garnish with parsley. Serve. |
| Broil |
Arrange single layer of fillets in well greased broiling pan. Season with favorite spices. Brush with oil. Squeeze 1/2 lemon on fillets. Broil for 15 minutes 4 inches from flame or until fish flakes with fork. |
| Flamboyant Roughy |
1 lb fillets, 2 tsp grated onion, 1/2 tsp salt, dash pepper, 1 tomato peeled and chopped, 2 tbs melted butter or margarine, 1/3 cup shredded swiss cheese. Place fillets in single layer on a well greased broiling pan. Sprinkle with onion, salt, and pepper. Cover fillets with tomato. Pour melted butter over tomato. Broil 4 inches from flame for 10–12 minutes or until fish flakes with fork. Remove from heat. Sprinkle with cheese. Broil 2–3 minutes longer. Serve.
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