Today Gourmet Orange Roughy Our Orange Roughy is a mildly sweet fillet with a slight lobster texture. Hand processed and flash frozen within minutes of catch. You can bread, bake, deep-fry, poach, broil, sauté, or steam this fish for a quick and easy gourmet treat. Orange Roughy has a mild, delicate flavor and moist, large-flaked meat that holds together well after cooking. Raw orange roughy flesh is pearly white and cooks up to an opaque white. The skin side of the fillets often sports a faint, orange-brown band of color. With roughy, the darker the meat, the lower the quality. The meat of the orange roughy is tolerant of most cooking methods, except deep frying and grilling, and works well with almost any seasoning or sauce. Orange roughy has a moderate oil content, which helps the meat retain moisture during cooking. Our frozen orange roughy fillets are an excellent source of lean protein, essential vitamins, and minerals. Look no further than our orange roughy fillets if you’ve been searching for a nutritious choice to satisfy your coastal cravings. KEY FEATURES Orange Roughy is a white, mild-tasting fish low in saturated fat. It is also a great source of selenium and protein. It can be cooked in various ways and holds its shape when cooked. It is a delicious and healthy choice for any meal.It's a very lean white fish, so it doesn't have a strong "fishy" taste, and the flesh is flaky and firm.The fish's mild flavor allows you to pair it with various seasoning blends and flavor profiles. PREPARATION INSTRUCTIONS Baking: Place in a greased baking dish and place on a baking sheet. Brush the fish with melted butter or oil, season with salt and pepper, cover with a sauce, or wrap in oiled foil. Bake in a preheated 450°F (230°C) oven, about ten minutes per inch (about 2.5cm) of thickness. Grilling: Place fillets directly on a greased grill, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close the hood of the grill. Cook until opaque and moist on the inside, six to eight minutes. Broiling: Place seasoned and/or marinated orange roughy on a well-greased broiler pan. Broil under a preheated broiler 4 to 5 inches (10 to 12.5cm) from the heat source. Cook until opaque and moist on the inside, six to ten minutes. Pan frying: Coat with seasoned flour, crumbs, or cornmeal. Shake off any extra coating and fry in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, eight to ten minutes.