Chef John Guinivere prepares Orange Roughy with Bananas
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If you want to do an on-tray and you're worried about timing, prep the things that can be prepped ahead of time or cook them halfway and finish them off at the last minute, that’s one of the best ways to go. Breast with sprouts, you know a lot of people are not the biggest fans in the world of breast sprouts, my dad couldn’t stand them but I actually like breast with sprouts myself and they're in season. Another—aside from the way I'm going to prepare them now, a really great way to do them is you bring them to a boil and then drain them and put them in a container with Catalina Dressing and throw them in the fridge for about two days. And they're almost like little pickles, they're really tasty. But I think they're good for you that’s why it’s weird if you don’t like them.
So we’ll get those garlic because they take a little bit of time to saute. A lot of times with my vegetables, I use again, for me it’s always the chicken bouillon and I found kids love my vegetables and that’s why I put them and it really makes a difference in the flavor. And also, I mean unless you're—it’s more of a regional thing if you go back East, Midwest, they tend to overcook their vegetables and make it a little soggy and that’s another reason not to like your vegetables, I mean I don’t like my vegetables that way either.
I might as well use some of this red wine. And you want some garlic of course. I have to put a little bit of water in there. This is going to take a little bit more moisture to cook those down and I’ll go ahead and put my granulated chicken bouillon in there so—that pan is hot. So the flavor gets cooked into them. You don’t want to add the chicken bouillon at the end. It’s hard to get used to these big stoves, so much more heat coming out of these stoves and the regular gas stove. Okay, now and these guys, just want to slice these in half. And if you're diabetic, sweet potatoes are actually one of the best potatoes for you because they digest slowly if you're low on the glycemic index. Now that is funny because we think the sweet potatoes have all sugar and they are, they are sweet but it’s just the way our body metabolizes them. Unfortunately they're expensive, usually a little bit more expensive than regular potatoes.
There's a couple different ways you could do this. They're sweet enough as they are but if you this one on Thanksgiving and stuff. I'm always worried about my sugars. I use a little bit of that sugar free maple syrup. It makes pretty good potatoes—that time of year, the holidays. That’s a really cool kilo measure I found at the flea market. And a little bit of milk and some white pepper and once again, I actually put a little bit of the chicken bouillon in there for my salt. And some cheese. This is feta. I'm sorry. I want to do a dairy-free class. I’ll let you know. It’s a great little match, I love this one. And just probably just whip your potatoes. I’ll come back to this in a minute after the cheese has got a little bit of time to melt so we’re not going to see the cheese in there. Let’s see how this is doing, it cooked so lower the temperature on those.
Now orange roughy, I—you know fish is certified especially here in Vegas we don’t have always the greatest, fresh fish selection and orange roughy of course comes from New Zealand so pretty much of it was shipped here, it’s going to be bad anyway so they do freeze it, as one of the few fishes that really is pretty good, even though it’s been frozen, so I use it all the time. It’s a crab, these are people like the texture of it as well. Some butter going, and season the fish, salt and pepper.
When you get to the store, it’s usually IQF as they call it, individually quick frozen, just run it under the tap with that, you know let it drain off the frozen ice. Serve on a plate. You're going to know how to defrost it in the fridge, you're in a hurry, you know just keep running it on cold water and it will defrost pretty quickly. And you got a nicer color on your fish if you use a little cornstarch or a little flour. So in this case I'm going to just use—make sure I want to put my white pepper on before I do that. It’s a nice, firm fish so it holds up pretty well. And one of the things you really want to—whoa! Yeah. I usually cook my fish at a pretty high temperature. I like to cook it fast, sear it on both sides so you’d know it’s dark. Now it’s got some color, turn it off, put a lid on it and walk away from it, do everything else for five to seven minutes and it will finish cooking through that fish, you won’t dry it out. So it’s a really good way to ensure you got good fish every time.
Drizzle a little wine in there and give it that—now if you get to the point where it looks actually like you burned it, switch pans. Just throw whatever you're cooking, just throw your vegetables, whatever in another pan because if you got actually burnt in that pan, it’s going to change the flavor in not a good way. Those are fine. It was more of a mess, the weirdest part of the dish. I cook with fruit and meat all the time because I like the combination of sweet and savory. Usually when we cook with bananas, we usually have some bananas that are about to go like when we do bananas foster or something like that. But a fresher—younger bananas is better for this dish. So you don’t want them to be falling apart on you.
If you have time, taste the potatoes. Make sure you got enough salt and sweet in there. This need a little more salt. I'm going to just put a tad bit more, about—. So if you do that to the other side, it’s going to take about three or four minutes and pull it on and walk away from it. The fish, I guarantee you it’s going to be perfect. Not that I want to give you my cell number right now. I’ll give you my email address. This side and just a little bit more butter in there. I didn’t say it was low-calorie. And actually you want to put a little bit of salt on the bananas. You know, what you can do at this point also, to see how your fish is doing, if you push down on the fish, you will start to feel the flakes breakaway. That’s another way you can tell if it is done. This is the thick area so the thickest part of course is going to take the longest to cook so that’s where you want to do your most rounds of testing.
And then it might be more fish than you want to do for one serving and generally it’s best to kind of before you cook it, you're not necessarily going to get as nice of a look if you cut it afterwards. Get back in there. I would pair our work. This is done, almost. I’ll add a little garnish.
And there you go. You have your orange roughie, with your Brussels sprouts, sauteed bananas, and sweet potatoes. Now I want to try some.