1 tbsp lime juice
2 tbsp salsa -- (bottled)
1/2 cup lowfat mayonnaise
2 tbsp plain lowfat yogurt
1 pinch cayenne pepper
2 lb orange roughy fillet -- (6
1 pcs )
1 ground black pepper -- to
1 taste
1 lime wedges
Directions
Preheat broiler. In a small bowl, combine the lime juice, salsa,
mayonaisse, yogurt and cayenne. Place fish on a broiling pan and
sprinkle with pepper. Spread half the glaze on top of the fish. Broil
the fish about 3 inches from the heat for 5 minutes. Spread with
remaining glaze and continue broiling the fish until done. Serve with
lime wedges.
Recipe By : Diane Rosen Worthington
Servings: 6 servings
Broiled Orange Roughy With Salsa Glaze Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fruit; Grilling; Mexican
The History of Recipes
Historians have traced the existence of recipes back into history, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these early records were just basic pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the romans 25BC a man called Apicius compiled a number of scripts which described recipes cooked by his fellow Romans. In his works, he recounts how the meals were split into starters, main course and afters, something that is very familiar to us today. Additionally, he informs us how the Roman chefs used a wide range of spices and herbs, including a few that will be familiar to modern chefs such as basil, mint and dill. Over the following few centuries, the wealthy families of Wesstern Europe tried to offer the most extravagent banquests, and because of this the best chefs and their collection of recipes were greatly in demand. However, it was during the nineteenth century that cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe publications are starting to become popular as a result of higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Broiled Orange Roughy With Salsa Glaze recipe.
