4 Personal Gourmet Orange Roughy fillets
4 unripe bananas
4 tablespoons unsalted butter
2 tablespoons vegetable oil
1 teaspoon ground cumin
2 large eggs
1/2 teaspoon salt
1 1/3 cups finely chopped unsalted peanuts
3 tablespoons fresh lime juice

Preparation

Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a large ovenproof skillet heat 2 tablespoons of the butter and the oil over moderately high heat until the foam subsides, saute the banana slices for 1 minute on each side, or until they are golden, and transfer them with a spatula to a plate. Pat the fish dry and sprinkle it with the cumin and salt and pepper, to taste.

Have ready in 1 shallow dish the egg beaten with the salt, in another shallow dish, the peanuts.

Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. To the skillet add the remaining 2 tablespoons butter, heat it over moderately high heat until the foam subsides, and in it saute the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and saute them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450° oven, and bake the fish for 5 minutes.

Transfer the fillets with a spatula to 4 heated plates and serve them with  lime wedges.

Baked Orange Roughy

6 Personal Gourmet Orange Roughy fillets
1 cup dry white wine
1/4 cup seasoned bread crumbs
1 cup plain yogurt
1/4 cup green onions (scallions)
1 dash paprika

Place fish in casserole dish. Pour wine over orange roughy and marinate in refrigerator 20-30 minutes.

Discard wine and very lightly pat fish dry with paper towels then dip both sides in bread crumbs. Clean casserole dish and lightly spray with cooking oil.

Place fish back in prepared baking dish.

Combine yogurt and green onion and spread over fish.

Sprinkle with paprika.

Bake in 400 degree oven about 10-15 minutes or until fish flakes when tested with fork.

4 pieces Personal Gourmet Orange Roughy

2 tablespoons lime juice

1 tablespoon butter

2 tablespoons water

4 teaspoons soy sauce

2 teaspoons honey

1 minced garlic clove

1/8 teaspoon ground ginger

½ teaspoon  lemon juice

½ teaspoon toasted sesame oil

1.4 teaspoon freshly ground black pepper

1 fresh scallion, chopped (about 1 tablespoon)

3 teaspoons toasted sesame seeds

Thaw packaged fillets in cool water.

Brush both sides of the fillets with 2 tablespoons lime juice.

Heat butter over medium heat in a large non-stick skillet, add fillets and cook

For about 5 minutes on each side.

Transfer fish to a serving plate to keep warm.

In a large measuring cup stir together the water, soy sauce, honey, garlic, ginger

Toasted sesame oil, the ½ lime juice and pepper.

Pour the soy sauce mixture into the skillet and heat, scraping up browned bits

from the bottom of the skillet.

Spoon the soy sauce mixture over the fish. Sprinkle with the chopped scallions

And sesame seeds.