Hello everybody! We hope your June has been meaningful and full of hope.
And a happy prayerful July 4th to you. It’s on its way.
We don’t have a red, white and blue recipe for you today, but we do have stimulating thoughts and a delicious fish recipe. Orange Roughy in Citrus Sauce? Hmm, colorful, nutritious and EASY! Wow!
Orange Roughy in Citrus Sauce
Orange Roughy is a mild flavored white fish. I prefer mild fish, so if that is your same preference in seafood, you will enjoy this very much. The sauce is subtle also, as it is not necessary to disguise the fish. If you don’t have Orange Roughy you can use any similarly flavored white fish.
You will Need:
1 Ruby Red Grapefruit Butter
Zest from 1 Orange 4 Orange Roughy Fillets
Juice from 2 Oranges 1 tsp, Sugar
Juice from ½ Lemon Salt
1 Shallot Ground White Pepper
1 Tablespoon Grand Marnier
- Peel the grapefruit. First cut off of the top and bottom peel to create a flat top and bottom base to keep the fruit still while peeling the sides. Your chef’s knife would be the best tool to use. Cut all of the peel off the sides of the fruit. Then use a sharp paring knife to cut off the little pieces of white pithy rind that you may have missed.
- Cut out the supremes (sections) from between the membranes. (A supreme is the best part of a fruit, vegetable or meat that has no bone, skin, seeds or waste on it. A boneless, skinless chicken breast is a supreme as would be slices from the heart of a watermelon.) A good sharp paring knife makes this easy. Be sure to run your knife over a steel before using it.
- After removing the supremes, squeeze all the juice from whatever is left. This is best done with your hands over a bowl with a strainer on top. Set the bowl of juice and the bowl of supremes aside.
- Remove the zest from one orange. Put the zest in the bowl of with the grapefruit juice.
- Squeeze the juice from the two oranges and add it to the grapefruit juice.
- Squeeze the juice from ½ of a lemon and add it to the rest of the juices.
- Peel and mince the shallot.
- Turn your oven on to warm.
- Melt two or more tablespoons of butter, over a medium heat, in a skillet large enough to hold your fillets. If the fillets are small, (mine were) serve two per guest. If that makes it impossible to fit into the skillet, they can be cooked in two batches
- When the butter has ceased to foam, add the fillets and cook for less than a minute on each side. An instant thermometer should read around 125 degrees.
- Remove the fillets from the skillet and place them on an oven-safe pan.
- Dust them lightly with salt and white pepper.
- Place the fillets in the warm oven, where the temperature will continue to rise to about 140 degrees.
- Add the minced shallot to the pan and sauté for about 30 seconds.
- Pour the citrus juices into the skillet. Turn the heat to the maximum and boil until the mixture is reduced by one half.
- Remove the pan from the heat. Add the 1 teaspoon of sugar, a pinch of salt and the tablespoon of Grand Marnier. Stir once.
- Place the fillets on dinner plates and garnish with the grapefruit supremes.
- Spoon the sauce over the fillets. I thought it needed a little green, so I chopped up a few celery leaves to lightly sprinkle over the fish and grapefruit. If you think it needs that little bit of color contrast too, you could do the same. No celery leaves? You could use parsley or chives.
- Serve this to yourself, your family or your guests knowing that you have provided a healthy meal that is both delicious and elegant. Since this is so good and easy to do, you will end up doing this often.
Food for Thought:
Take it Easy
I like the fact that Dale’s recipe for Orange Roughy with Citrus Sauce is easy. Don’t you? It’s human nature to like things to be easy—meals that are easy to prepare, books that are easy to read, spiritual disciplines we fall into naturally.
Think of all the clichés that have stood the test of time: “Living on easy street” has to do with the state of living comfortably. Nothing’s a struggle, plenty of money, everyone’s happy. All is going smoothly. But when does this ever happen?
Other cliches we might think of are “easy as falling off a log,” or “ take it easy” (Don’t work too hard. Don’t worry. Calm down. Smell the roses)
Consider the cliches, “Go easy on him; easy does it; easy as pie.” I’m rethinking the meaning of “easy as pie.” I’ve always found piecrusts difficult. Although it is true that creating piecrusts Dale’s way makes the process much easier. (See his piecrust recipe in our archives: Inspired to Try Something New.)
Why do we get upset when an office chair that’s supposed to be easy to assemble turns out to be difficult, the instructions as clear as a foggy night? It could be because we’re lazy. But it’s often because we’re overworked and exhausted and need a break. Consider the easy chair for such times as this and the 300 piece puzzle with family size pieces.
However, when we study the human being and his motivations, we discover it’s not when he accomplishes something easy, but when he accomplishes something difficult that he feel most fulfilled. My husband understands and applies this principle. I actually think he likes to tackle hard projects more than he does easy ones. He loves the feel of competence, strength and accomplishment—the design of a beautiful patio and the building of it all by himself, perseverance at repairing a swollen door that resists being repaired, the keeping of a large and beautiful lawn. And don’t we all like to accomplish difficult things! God created us to be overcomers.
Sometimes “taking the easy way out” leads to disaster. It’s easier, for example, to succumb to temptation than to resist it. But how crucial it is that each of us enter the hard labor of resisting Satan’s wiles. “Be self-controlled and alert. Your enemy the devil prowls about like a roaring lion, seeking for someone to devour” If we don’t resist, if we don’t flee, it could wreak havoc in our lives as well as the lives of those we love.
W. Scott Peck was right when he began his classic The Road Less Traveled with the, “Life is difficult.”
Christ said the same thing, but he quickly added a word of hope: “In the world you shall have tribulation: but be of good cheer; I have overcome the world” (John 16:33).
God knows this world is a vale of tears, but He loves to ease our burdens in surprising ways. The other day I came across a reminder in a devotional book about how God asks us to thank him even for the difficult things in our lives. It is truly amazing how you can start out trying to be obedient by reluctantly thanking God for your specific troubles, and, “Voila!” you begin seeing benefits even in the tribulations. Not only that, this discipline of being thankful leads into a rolling list of blessings you’d forgotten about. The result? The whole day becomes brighter, more comfortable, easier to walk through.
God is the Great Comforter. He loves to ease our burdens. The Shorter Oxford English Dictionary translates the verb ease: “make more comfortable, relieve from physical pain or discomfort, refresh with rest or food, show hospitality.”
How I love it when my son helps me with skills in the area of social mediea marketing, which I do not gravitate toward but need to do. Or when my husband says out of the blue, “You have the night off tonight, RuthAnn. I’m making us a Chef Salad for supper.”
God has called us, in imitation of Him, to carry one another’s burdens, to do the difficult work of bringing ease to people’s hearts. There is suffering everywhere, and there are ways we can help. Sometimes it may mean taking time out of a busy schedule to visit a friend in the hospital (and presenting them with a delicious homemade snack). Sometimes it may mean carving out days and weeks to visit people in prison and bring them the hope of Christ through the study of the word.
Lord, show us how we can make life easier for those whose lives we touch this week, for those who bear burdens alone that are too much to bear. We love you and long to serve you as you give us the strength to conquer life’s difficulties.
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1. To order copies signed by both authors:
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