Orange Roughy with Capers, Shallots and Wine Butter Sauce
Ingredients
1 lemon
4 orange roughy fillets
Salt and Pepper to taste
1 tablespoon finely chopped shallot
6 tablespoons of unsalted butter
1 tablespoon capers
½ cup white wine
Preparation
1
Cut the lemon in half. Save one half, squeeze out the juice and keep aside until ready to make the sauce. Take the other half and cut in 4 wedges to serve along with the fish when ready to serve.
2
Season the fillets lightly with salt and pepper.
3
Heat 4 tablespoons of butter in a large skillet over medium-high heat. When the butter stop foaming, add the shallot and cook for 1 minute. Add the fillets and capers. Cook turning once, until golden brown and fully cooked. About 2 minutes. Add the wine and cook for another 3 minutes.
4
Transfer to the dinner plates and keep warm.
5
Lower the heat under the skillet and swirl in the remaining 2 tablespoons butter. When the butter is melted, but not foaming, add the juice of the half lemon.
6
Sprinkle lightly with salt and pepper to taste.
7
Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge along side the fish.
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About
An impromptu dinner: Orange Roughy with capers, shallots and wine butter sauce. Really nothing to it and yet a wonderful sauce that asks for a piece of bread to enjoy with the sauce.
A green salad with a lemon vinaigrette, a very simple dinner on Good Friday evening.
Bon Appetit!
Giangi
Yield:
4
Added:
Friday, March 29, 2013 - 10:22pm
