To me, there is nothing more heartwarming than sitting around the dinner table with my family and sharing a meal together while talking about the day. What’s even better than that? Having every member of my family actually enjoy the meal that I have so carefully and lovingly prepared. This is such a meal for my family. The Pan-Fried Orange Roughy in Orange Mint Sauce is a modified version of a couple of different recipes. The Parmesan Mashed Potatoes was my way of appeasing the kids since it is one of my 9-year-old’s favorite foods, and the Pea and Mint Salad gives that extra dose of healthy while still being kid-friendly (sorta). Somehow this combination turned out to be a success in my household. My 3-year-old says, “Mommy, I like this chicken.” Chicken, fish, what’s the difference anyway?
Pan-Fried Orange Roughy with Orange Mint Sauce
Vegetable oil cooking spray
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) orange roughy fillets
1. In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes.
2. Remove the fillets from the marinade and pan fry. About 2-3 minutes on each side.
Orange Mint Sauce
Juice of 2 oranges
1 ½ cups of dry white wine
A bunch of mint, chopped
3 Tb butter
3 Tb capers
2 Tb flour
1. Toss the capers with remaining 2 Tb of flour, add some olive oil to pan, and cook capers until crisp, about 2-3 min. Take capers out, drain on towel.
2. Add wine to pan, scraping up bits. Add reserved orange juice and chopped mint. Cook for 3 to 5 min. Turn off heat and add butter. Drizzle over fish and top with capers.