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Pan-fried Orange Roughy with Mustard Miso Butter Sauce
Course:
Main Course
Cuisine:
Asian Inspired, Mediterranean Inspired
Keyword:
butter sauce, miso, orange roughy, pan-fried, seafood
Servings:
4
people
Author:
Steve Paris
Simply pan-fried, this orange roughy has a delectable sweetness enhanced further by the mustard and miso butter sauce.
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Ingredients
Miso Mustard Butter Sauce
20
g
Dijon mustard
50
g
white miso
30
ml
rice vinegar
30
ml
mirin
15
ml
soy sauce
1/4
tsp
smoked sweet paprika
optional
grated zest of a lime
30
g
butter
cubed 1 cm2 - and well chilled
Pan fried orange roughy
600
g
orange roughy fillets
or use cod or sea bass if that is easier to find
Seasoned flour for dusting the fillets
30
ml
oil for frying
20
g
unsalted butter
Garnish
Radish sprouts
Salad
Lime
Instructions
Miso Mustard Butter Sauce
In a saucepan, whisk together the mustard, miso, vinegar, mirin, soy sauce, and lime zest.
Bring to a boil over a medium heat then remove from the heat.
When nearly ready to serve, whisk in the butter, one cube at a time.
Pan fried orange roughy
Rinse and dry the orange roughy fillets.
Cut the fillets into 4 servings.
Dust with seasoned flour.
Bring a skillet up to medium heat and add a splash of oil.
Lay the fillets into the hot oil. Add the butter.
Fry for 3-4 minutes then flip and fry the other side for another 3 minutes.
Remove from the pan.
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