Broiled Orange Roughy with Salsa Glaze
Submitted by joesburrterfly
Broiled orange roughy fillets glazed with a creamy salsa sauce made from light mayo, yogurt, lime juice, and cayenne. Two coats build a golden, tangy crust. Lighter fish dinner in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIf you’ve been looking for a way to make mild white fish actually exciting, this is your answer.
Orange roughy fillets get broiled under a two-layer glaze that’s part creamy, part spicy, and all about that golden, bubbly crust.
The glaze is a quick stir of light mayonnaise, plain yogurt, salsa, fresh lime juice, and a pinch of cayenne.
Half goes on before broiling, the other half gets spread on midway through, building up layers of tangy, slightly smoky flavor that caramelize under the heat.
Serve with lime wedges and let people squeeze to their heart’s content.
Pro Tips
- The two-coat technique is what makes this work. The first layer seals in moisture, the second layer browns and crisps on top.
- Use your favorite salsa, but chunky salsas should be pulsed in a food processor first so the glaze spreads evenly.
- Light mayo and low-fat yogurt keep this on the lighter side without sacrificing the creamy texture you need for a good glaze.
- Orange roughy can be swapped for tilapia, sole, or any mild white fish fillet.
Ingredients
Directions
Preheat broiler.
In a small bowl, combine the lime juice, salsa, mayonaisse, yogurt and cayenne.
Place fish on a broiling pan and sprinkle with pepper.
Spread half the glaze on top of the fish.
Broil the fish about 3 inches from the heat for 5 minutes.
Spread with remaining glaze and continue broiling the fish until done.
Serve with lime wedges.
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