ORANGE ROUGHY IN ORANGE SAUCE
I really enjoyed this fish -- first time I really enjoyed poached fish -- but this was great. Good with or without the lavender. Recipe source: local newspaper which was originally printed in Cooking with Lavender.
Provided by ellie_
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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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