Lemon Broiled Orange Roughy

To go along with our fish dinner, we decided to cook the mushroom risotto that we bought in Tuscany, Italy. We had a ton of fresh lemons on hand, so we used them to flavor the orange roughy.

The risotto had a wonderful blend of mushrooms and seasonings. It was nice to reminisce about the great time we had in Tuscany, thanks to this risotto we brought back.

To create the lemon mixture to brush on the fish, we used 3 tbsp lemon juice, 1 tbsp dijon mustard, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp lemon thyme, 1 tbsp chopped parsley, and some salt and pepper. Once completely brushed, broil the fish for 5-7 minutes or until fish easily flakes.

I played around with Daniel's hexagon mold from culinary school to plate the mushroom risotto. Fancy, huh? The lemon broiled orange roughy went well with the risotto and our arugula salad. When you are looking to add more fish to your diet, consider trying orange roughy. It's good and good for you!