Today Gourmet Orange Roughy Frozen 5-6 lbs. 12-6/8 oz. Fillets

Our orange roughy fillets are hand processed and flash frozen within minutes of catch, ensuring maximum freshness and preserving the fish's natural flavor and texture. The fillets have a mildly sweet taste with a slight lobster-like texture, making them a delightful and versatile choice for your coastal cravings. The pearly white color of the raw fillets cooks up to an opaque white, with a faint orange-brown band of color on the skin side, indicating the high quality of the meat. Firm in texture and mild in flavor, our orange roughy fillets are sometimes referred to as the "lobster of the sea" due to their slightly sweet taste. The flash freezing process used by Today Gourmet maintains the freshness, preserves the nutrients, and protects the fillets from external impurities, ensuring you receive a high-quality product. Each fillet is individually packaged, vacuum sealed, and flash frozen for portion control and to reduce food waste, making it easy to prepare the perfect amount for your meal. Our orange roughy fillets are boneless and contain no allergens, making them a versatile and nutritious choice that can be prepared using a variety of cooking methods, such as baking, grilling, broiling, and pan-frying. Enjoy the excellent source of lean protein, essential vitamins, and minerals provided by our delicious orange roughy fillets. PREPARATION INSTRUCTIONS: Baking: Place the fish in a greased baking dish and on a baking sheet. Brush the fish with melted butter or oil, season with salt and pepper, cover with a sauce, or wrap in oiled foil. Bake in a preheated 450°F (230°C) oven for about ten minutes per inch (about 2.5cm) of thickness. Grilling: Place fillets directly on a greased grill, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close the hood of the grill. Cook until opaque and moist on the inside, six to eight minutes. Broiling: Place seasoned and/or marinated orange roughy on a well-greased broiler pan. Broil under a preheated broiler 4 to 5 inches (10 to 12.5cm) from the heat source. Cook until opaque and moist on the inside, six to ten minutes. Pan frying: Coat with seasoned flour, crumbs, or cornmeal. Shake off any extra coating and fry in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, eight to ten minutes.