Pan Fried Orange Roughy with Brazilian Vegetable Sauce

Last week in Brazil, I was lucky enough to have stayed by the sea, and gotten to experience an abundance of Brazilian fish dishes.

Several stews and sauces were thickened with manioc powder - made from cassava, or known up north here, as yucca. This is the root from which tapioca is made, and it is eaten in many forms in Brazil.  I haven't sought out tapioca powder yet, so I substituted corn starch as a thickener.  But the end result was true to many of the seafood dishes I had just south of Sao Paulo.
1 Tbsp butter plus 1 Tbsp olive oil
1-1/2 lb orange roughy fillet, cut into four portions

Sauce:
1 onion, finely diced
1 orange pepper, diced
1 red chili pepper, seeded and sliced
3 cloves garlic, sliced
2 green onions, sliced (reserve about 1 Tbsp for garnish)
2 Tbsp olive oil
2 Tbsp corn starch (or tapioca/manioc powder)
1 cup chicken broth
1/2 lemon, cut into four wedges

Get the sauce simmering. Sauté the orange pepper, onion and chili pepper in the olive oil in a small sauce pan for about five minutes. Add the garlic and green onions, and cook another 2-3 minutes. Whisk the corn starch (or tapioca/manioc powder) into the chicken broth and pour into the saucepan. Whisk and bring to a boil. Remove from heat and cover.

Meanwhile heat butter and oil in a large non-stick skillet until almost smoking. Add the fish fillets to the skillet, presentation-side down (more curved surface). Cook about 4-5 minutes over medium-high heat. Carefully flip fillets and cook another 3-4 minutes, until just cooked through - be careful not to over-cook the fish.

Stir the sauce and swirl evenly on each of four plates. Place a fillet on top of the sauce. Top with a little bit more sauce, and some left over green onions. Serve with lemon wedges.

Serves four.

Surfers on Guaruja beach, Sao Paulo, Brazil

Cook's Note:  It was unfortunately only after I brought home my orange roughy from the market, they I researched the sustainability of orange roughy.  From what I can find - not so good.  I'd substitute tilapia or cod, or any other sustainable while fillet - this wonderful sauce will go with any white fish.