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Orange Roughy with
Citrus Sauce
Serves: 1
4 orange roughy filets
½ cup milk
¼ teaspoon salt
cup all-purpose flour
½
1
3
1½ tablespoons olive oil
1 tablespoon minced garlic
3 tablespoons fresh lime juice
2 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon chopped parsley
2 tablespoons thinly sliced green onion
1 tablespoon butter
Directions:
1. Pour milk into bowl and soak fish in
milk for 10 minutes.
2. Remove fish from milk and sprinkle
with salt.
3. Dredge fish in flour and set aside.
4. Heat 2 tablespoons oil in large sauté
pan on Medium-High (375°F).
5. Once hot, add fish to pan and cook
for about 3 minutes, until golden.
6. Flip fish and cook for 3-4 more
minutes, until cooked through.
7. Remove fish from pan and transfer
to serving platter.
8. Wipe fry pan clean and reduce PIC
to Low (100°F).
9. Add remaining oil and garlic to pan
and cook for 30 seconds.
10. Add lime juice, lemon juice,
orange juice, parsley and
green onions to pan.
11. Add butter and mix until creamy.
12. Pour sauce over fish and serve.
54 • NuWave
PIC
Platinum Complete Cookbook
™
®
Fish Tacos
Serves: 6-8
1 pound white flaky fish, such as
haddock or cod
¼ cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeño, coarsely chopped
¼ cup chopped fresh cilantro leaves
8 flour tortillas
Directions:
1. Place fish in medium dish.
2. Whisk together oil, lime juice, chili
powder, jalapeño and cilantro and
pour over fish.
3. Let fish marinate for 15-20 minutes.
4. While fish marinates, heat medium
sauté pan on Medium-High (375°F).
5. Remove fish from marinade and
place on hot grill, flesh side down.
6. Grill fish for 4 minutes, then flip and
grill for additional 30 seconds.
7. Remove fish from grill and let rest for
5 minutes.
8. While fish rests, place tortillas on
pan and grill for 20 seconds.
9. Divide fish among tortillas and
garnish with your favorite toppings.
Tip: Top your tacos with tomato salsa,
shredded cabbage, hot sauce,
sour cream, and/or
chopped cilantro.
Battered Fried Shrimp
Serves: 4-6
2 pounds uncooked shrimp, peeled
and deveined, tails left on
1 cup all-purpose flour
½ teaspoon sugar
½ teaspoon salt
1 cup ice water
1 egg
1 large bottle vegetable oil, portioned
into 6 cups and 2 tablespoons
Directions:
1. Heat oil in a large stock pot on
Medium (350°F).
2. In large bowl, mix flour, sugar
and salt.
3. Add ice water, egg and 2
tablespoons oil to flour mixture
to make batter.
4. Dry shrimp thoroughly.
5. Holding shrimp by tails with tongs,
dip them into batter one at a time.
6. Carefully place shrimp in pot and
fry for about 2 minutes or until
golden brown.
7. Transfer to paper towel to drain,
keeping shrimp in a warm location.
8. Continue to cook remaining shrimp.
9. Serve immediately.
Tip: Test you oil by using a toothpick.
Drop the toothpick in the oil; if it
fries, then the oil is hot enough.
Fried Catfish
Serves: 4
8 (4-ounce) catfish filets
½ cup buttermilk
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon black pepper
1 teaspoon salt
3 cups canola oil or olive oil
Directions:
1. Place catfish in medium,
shallow bowl.
2. Pour buttermilk over fish and let sit
for 15-20 minutes.
3. Meanwhile, in another medium bowl,
add all dry ingredients and
stir together.
4. Dip fish into cornmeal mixture to
coat completely; place in single
layer on plate, ensuring that they
do not overlap.
5. Heat oil in medium stock pot
on 350°F.
6. Place catfish in oil, being careful not
to overcrowd, and cook for 5-6
minutes or until catfish turns
golden brown.
7. Transfer to paper towel to drain and
continue to cook remaining catfish.
Tip: If you don't have buttermilk, mix
together regular milk and 1
tablespoon vinegar.
• Fry only 2-3 pieces at a time, so
as to not overcrowd the pot.
• 55
Seafood
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