Fillets of Orange Roughy with Lime-Serrano Pan Sauce
This makes a change from the often-prepared lemon and butter sauce associated with meatier white fish. This spin on a pan sauce is both refreshing in the summer heat, as well as being a superb match for a light dry white wine such as the 2004 Lovatti Pinot Grigio.
You will need:
2 large fillets of orange roughy (or a similar meaty, white fish)
2 tsp. pepper
2 tsp. Kosher salt
approximately 1-2 Tbsp. flour (for dusting the fish before cooking)
1/3 cup (or part of the glass you're sipping) dry white wine
8-10 good, ripe cherry tomatoes, halved
1/2 medium sized red onion, chopped
2 cloves garlic, sliced thinly
1/2 large Serrano pepper, chopped
1/2 cup chopped parsley
1/2 cup chopped cilantro
2 Tbsp. butter
Heat oven to 350 degrees Fahrenheit. Lightly oil the fillets and sprinkle with salt and pepper. Dust with flour. Heat about 2 Tbsp. oil in pan on medium heat. Add fish and saut� for approximately 3 minutes (Just peek and when you see a bit of golden color, turn the fillets). As the reverse side of the fish cooks, add garlic, lime and wine. Let simmer 1 minute. Next add tomatoes, onion, parsley, cilantro and Serrano pepper. Shake pan vigorously. Now pop pan into the hot oven to finish cooking for about 7 more minutes. Remove pan from oven, add butter and gently shake pan. Add a touch more cracked black pepper. Serve!
Recipe created and submitted by Holley Browning.