Peanut-Crusted Orange Roughy

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Peanut-Crusted Orange Roughy to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Peanut-Crusted Orange Roughy, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 fresh or frozen orange roughy
• fillets (6 ounces each), thawed
• 2 tablespoons reduced-fat
• mayonnaise
• 1/3 cup unsalted dry-roasted
• peanuts
• 1/8 teaspoon pepper
• CORN SALSA:
• 1 cup fresh or frozen corn, thawed
• 1/2 cup chopped green pepper
• 1/4 cup chopped red onion
• 2 tablespoons minced fresh
• cilantro or parsley
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Arrange fish fillets in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray

Step 2: Technique & Execution

Brush the top of each fillet with mayonnaise

Step 3: Technique & Execution

Sprinkle with peanuts and pepper

Step 4: Technique & Execution

Bake, uncovered, at 450 degrees F for 10-15 minutes or until fish flakes easily with a fork. meanwhile, combine the salsa ingredients in a bowl

Step 5: Technique & Execution

Serve with the fish.