Orange Roughy in Orange Sauce
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 large orange roughy fillet (mine was a little over 1/2 pound)
- pepper
- 1 cup orange juice
- 2 tablespoons dried lavender
- 2 carrots, peeled and cut into julienne stripes
- 3 scallions, sliced into julienne strips
- 1 teaspoon peanut oil
- 1 cup white wine
- 2 tablespoons orange liqueur (I skipped the liqueur) (optional)
directions
- Pepper both sides of the fish.
- Pour orange juice in a measuring cup (I used ready-made but imagine freshly squeezed from 2 oranges will be so much better), stir in lavender and white wine and set aside.
- Heat peanut oil (or use unsalted butter) in small skillet, stirring to coat until tender (5 minutes).
- Meanwhile in a large skillet, suitable for poaching fish, add orange juice mixture and bring to a boil over medium high heat. Add fish and lower heat to a simmer until fish is tender and flakes with a fork (10 - 15 minutes). Remove fish to a platter and keep warm.
- Add orange liqueur, if using, to pan and turn up heat and reduce by half. Return fish to pan until heated through.
- Place fish on plates and top with vegetables, spooning sauce over fish.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>