Grilled Orange Roughy with Shaved Brussel Sprout & Arugula Salad

Here is a beautiful low carb summer dinner salad recipe that is light healthy and filling at the same time.  Slicing unusual vegetables you may not think of as "Salad like" and shaving them very thin for a salad may inspire you to try all sorts of veggies you never eat. EXPLORE NEW ONES!

It's Rough but not Tough, THE SONG IS!

INGREDIENTS: 

2 large fresh Orange Roughy fillets

1 ½ cups fresh squeezed orange juice

½ cup extra virgin olive oil

½ cup butter

1 large shallot minced

2 cups of fresh Arugula

½ cup fresh oregano, chopped

1 large red bell pepper sliced thin julienne

2 cups of fresh Brussel sprouts shaved or sliced very thin

½ cup pine nuts, toasted

Juice of one lemon

2 tablespoons fresh lemon zest

Sea salt and cracked black pepper

2 slices of dehydrated orange (optional)

FUNKIFIED GRILLING MUSIC SELECTION:  Zapp And Roger "So Ruff, So Tuff"

PREPARATION:

In a small sauté pan add the butter, shallot, orange juice over medium heat. Reduce this mixture until it is a thick glaze like consistency. Season to taste with salt & pepper.

With a very sharp knife, slice the Brussel sprouts as thin as possible. Better yet, use a Mandoline slicer (Be careful with these things, they are hella sharp)

In a skillet, add the pine nuts and over medium heat, lightly toast the nuts, shaking the pan until they are lightly golden brown. Remove from heat and set aside to cool.

Season the filets with salt, cracked pepper and a light drizzle of olive oil. Dip a folded paper towel in olive oil and lubricate your grill surface to prepare for cooking. Fire up the grill to medium high heat. Place on a hot grill a cook for about 3 minutes on each side or until the fish is cooked medium. Let rest.

In a small bowl add the Arugula, shaved Brussel sprouts, oregano, peppers, toasted pine nuts, lemon zest, ½ of the lemon juice, drizzle of extra virgin olive oil, cracked pepper and sea salt. Toss together well.

Arrange each plate place the fish in the center. Top the fish with your salad mixture, placing some peppers add nuts towards the top. Drizzle around the fish your orange reduction and garnish with the orange chip or slices of lemon. Serve with your favorite glass of Sauvignon Blanc. Dancing is required for this dish, so make sure you let Zapp & Rodger help you work this out and forget about your troubles. GOOD GAWD!