MY ORANGE ROUGHY FILETS over SAUTEED MUSHROOMS, GARLIC AND ROSEMARY with a side of RED CABBAGE AND PEPPERS SALAD

Orange Roughy is one of my favorite white flaky fish. It’s found in ocean waters from Iceland to South Africa; however, the main sources come from New Zealand and off Chile. Orange Roughy is a large deep-sea fish. In Australia, they were placed in the threatened list, (not endangered list) meaning this fish is no longer profitable for fishermen commercially. My filets today were wild caught and came from New Zealand.
Also, I posted the Red Cabbage Salad recipe yesterday, make it today as the side dish.
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $15.59 or $7.80 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 large Orange Roughy filets ($11.59)
2 tbs. Olive oil (.45)
2 tsps. Lemon pepper (.30)
½ Red onion sliced (.30)
5 garlic cloves (.30)
6 large Baby Bella Mushrooms (.50)
2 Rosemary springs (.25)
Scallions (.20)
Avocado ($1.50)
Italian parsley (.20)
 
Directions
Pat dry the fish and season well with lemon pepper and olive oil. Refrigerate.
Clean and slice the mushrooms, garlic and onion. Sauté in olive oil until brown and tender.
Slice the avocado and prepare the garnish ingredients. Set aside.
Sauté the fish just until is cooked but not overcooked. Serve warm with the salad.