Cajun Orange Roughy with a Tomato-Caper Salad and Caramelized Green Onions

Plan Z Phase: This is a Z2 (ZReduction) recipe. This is a nice, light fish dish. You can make it as spicy or mild as you choose by limiting the amount of seasoning you put on your fish.

Servings: 2 servings

Ingredients:

• 2, 6-8 oz orange roughy fillets
• Emeril’s Bayou Blast or any other blackened fish sprinkle. If you don’t like hot at all you can season with celery salt
• 2 medium tomatoes sliced
• 6 small leaves of basil, shredded
• 1 clove of garlic
• 1 Tbl of capers with juice
• 1 Tbl of apple cider vinegar
• 1 Tbl of lemon juice
• a few leaves of lettuce, butter lettuce would be excellent
• 2 bunches of scallions cut into 3″ lengths
• 1/2 Tbl of balsamic vinegar
• sea salt

Instructions:

For the salad: Put your sliced tomatoes on a large plate. Scatter on your basil, garlic bits and capers. Drizzle on the cider vinegar and lemon juice. Let the salad sit to marinate. Don’t let it sit more than 15 minutes or it starts to “cook” from the vinegar and lemon juice; sort of like ceviche.

For the onions: Put your onions in an oven proof pan and drizzle on the balsamic vinegar. Then season with grated sea salt. Roast them at 400 degrees for 15 minutes. If you don’t want to turn on the oven you can spray olive oil in a saute pan (lightly) and just toss them around on medium heat until they wilt. Add the vinegar and cook for 2 minutes more and they’ll be done.

For the fish: Sprinkle on your seasoning. Pat down so it sticks to the fish. Lightly spray a saute pan and place the fish seasoned side down. Let cook on medium high for 2 minutes to get a “crust.” Then turn over and cook on medium until the fish is no longer opaque. Depending on how thick the thickest part of your fillets are this should not take more than 2 minutes more.

Enjoy!

Cheers,