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Orange Roughy |
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| Ingredients: |
2 Orange Roughy fillets
2 tablespoons butter
1 lemon, sliced [optional garnish]
Lemon Cream Sauce 2
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| Procedures: |
Pat the Orange Roughy dry with paper towels. Season with ¾ teaspoon of salt and black pepper.
Melt the butter in a large skillet over medium heat.
Place the Roughy fillets into the butter, and cook for 2 to 3 minutes. Flip, and cook for an additional 2 to 3 minutes, or until golden brown and cooked through.
Place the Orange Roughy fillets on a serving platter, and top with the lemon cream sauce.
Garnish with fresh chopped parsley and lemon slices, if desired.
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| Notes: |
2023-11-27: With lemon cream sauce 2, slaw, and a bottle of Riesling.
2023-08-05: Preceded by a pair of corn ears from the Farmers’s Market and covered with Lemon Cream Sauce 2, this pair of filets was excellent. We added a bottle of DR Lossen dry Riesling.
2023-04-17: An excellent batch served with broccoli florets.
2023-01-21: An excellent 1st attempt, though a little too “lemony.” We’ll reduce the lemon juice from 3 Tablespoons to 1. Served with Brussels Sprouts and a CSM Riesling.
2023-01-21: Added to our cookbook.
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02/12/2024
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