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8 ounces of Orange roughy filet
2 whole eggs
1 cup of all purpose flour
1 cup of Japanese bread crumb (panko)
1/2 cup of clarified butter
1/2 cup of cherry tomatoes
sea salt and black pepper
1/2 bunch of Italian parsley
1/2 cup of regular black olives
2 ounces of mixed greens
1 cup of roma Tomatoes
1/2 cup of extra virgin olive oil
1 each lemon
2 table spoon of white wine vinegar
1 teaspoon of Dijon mustard

Crispy breaded Orange Roughy with cherry tomato and black olive marmalade, on mixed green and tomato vinaigrette.


Start to prepare the tomato vinaigrette, by putting the roma tomatoes already wash, clean and cut in regular pieces, adding sea salt for taste, the fresh squeeze lemon, the two table spoon of vinegar; blend and emulsion slowly with the half cup of extra virgin olive oil.
For the garnish; cut the cherry tomatoes in half and place it in a small casserole with the black olives, seasoned with sea salt and black pepper, then add a little bit of the extra virgin olive oil, cover the casserole with his own lid, and let the tomatoes sweat slowly on a very low flame for about half hour, than cool down to rich room temperature. This will allowed the tomato juices to release his own sugars and as soon the heat will evaporate will create a marmalade consistency.At this point prepare the Orange Roughy filet by coating with the all purpose flour, then in the whipped eggs wash, finish drying in the Japanese bread crumbs. In a medium large frying pan add the canola oil and heat it up then fry the breaded fish filet bothe side it will take about 6 to 8 minutes, to be more specific is about 4 minutes on each side, remove the fish and pat dry on a kitchen paper towel, then cut it in half presented on a fish bowl with the tomato vinaigrette at the bottom, the mixed green and topped with the cherry tomatoes and black olive marmalade.