Orange Roughy Almondine and Asian Sweet Chili Sauce

Instructions

Season the orange roughy fillets with Tone’s rosemary, garlic seasoning,  sea salt and pepper on both sides.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced almonds and toast them until they are golden brown. Remove the almonds from the skillet and set them aside.

In the same skillet, add the remaining tablespoon of butter. Add the orange roughy fillets and cook for about 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and keep warm.

In a small bowl, whisk together the orange juice, soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes to make the spicy Asian sauce.

Pour the sauce into the skillet and bring it to a simmer. Cook for a few minutes until the sauce thickens slightly.

To serve, place the cooked orange roughy fillets on a plate, spoon the Asian sweet chili sauce over the top, and sprinkle with the toasted almonds. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good seafood page.