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Orange Roughy with Citrus Vinaigrette See Printable Page(PDF)

Serves 4

Mild-flavored, tender white fish is enhanced by this simple but zesty, golden vinaigrette. The result is both delicious and eye-appealing. Substitute other mild white fish, such as sole or flounder, if you wish.

Citrus Vinaigrette:

1 tablespoon orange juice
2 tablespoons lemon juice
1 1/2 teaspoons finely grated lemon rind
1 teaspoon stoneground prepared mustard
2 tablespoons extra virgin olive oil
1 tablespoon sweet white miso
pinch white or black pepper (optional)

3-4 green beans, cut on the diagonal in thin strips
1 small carrot, cut into matchsticks
1 1/3 pounds orange roughy
pinch sea salt
pinch white or black pepper (optional)
1 scallion, thinly sliced on the diagonal

Preheat oven to 400 degrees F. Whisk or beat vinaigrette ingredients together in a small bowl until oil is emulsified.

In a 1-quart saucepan, bring 1 to 2 cups water to a boil, and add a pinch of salt and the green beans. When the water returns to a boil, add the carrots and simmer, uncovered, for 3 minutes. Immediately pour the vegetables into a colander, then transfer them to a bowl of cold water to prevent further cooking and set the color. Drain and set aside.

Rinse fillets, pat dry with a clean kitchen towel or paper towels, and season lightly with salt and, if desired, white pepper. Arrange fish in an oiled baking dish. Cover tightly with a lid or a piece of aluminum foil. Bake 10 minutes, or until fish just flakes and the inside is no longer translucent. Transfer cooked fish to individual serving plates or a platter. Spoon half of the vinaigrette over the fish. Sprinkle with green beans, carrots, and scallion, then spoon the rest of the vinaigrette over the fish and vegetables, and serve.

See Printable Page (PDF file)
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