Cooking / Seafood / Western

Orange Roughy Fillet with White Wine and Grape Sauce

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Need an elegant entree that looks and tastes gourmet, but only requires minimal preparation?  Here’s a solution!

This recipe is ideal for a sturdy, fleshy white fish which is why I’ve used New Zealand’s deep-sea Orange Roughy this time.  The mild flavor of Orange Roughy complements the flavorful white wine and grape sauce in the dish.  For a good substitute for Orange Roughy, try using flounder, sole, red snapper, haddock or tilapia instead.

Total Time: 30 minutes

Yield: 2 servings

Ingredients:
(2) 6 oz. Orange Roughy fillets, skinless
1/4 cup dry white wine
4-5 shallots, thinly sliced
2 cups red grapes, seedless and cut in halves
2.5 tbsp. unsalted butter
1/2 cup unbleached all-purpose flour, seasoned with 1tsp. salt and 1 tsp. fresh ground pepper
1 cup snow peas
Wedge of lemon
Kosher salt and fresh ground pepper to taste

Instructions:
1) Prepare ½ cup of fresh grape juice by using a cheese grater and rolling 1 cup of the grape halves back and forth with a wooden lemon reamer.  Discard any skin.
2) Lightly coat the fish fillets with seasoned flour.
3) Parboil snow peas in water with a pinch of kosher salt for about 2 minutes and then put into ice water to stop the cooking process.
4) Melt  ½ tbsp. of butter.  Cook the shallots until soft then add the blanched snow peas and cook for 1 minute.  Remove from heat.
5) In a 10-inch skillet, melt 1 tbsp. of butter (be careful not to burn the butter).  Cook the fillets over medium heat for about 8 minutes or until golden on one side.  Melt another 1 tbsp. of butter then cook the other side until golden. Remove fillets from the skillet.
6) Deglaze the skillet with grape juice and white wine. Cook over high heat for 1 minute then stir in remaining 1 cup of grape halves.  Cook for another 1-2 minutes or until the sauce reduces to approximately ½ cup. Remove from heat.
7) Pour the grape sauce over the fish fillet and plate with snow peas.  Garnish with wedge of lemon.  Salt and pepper to taste.

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Orange Roughy Fillet with White Wine and Grape Sauce- Yes to Cooking

Tips:
Only turn the fillets once when the one side has turned a crispy, golden color.  Constant flipping runs the risk of breaking up the fish fillet, so you want minimal, gentle handling while pan-frying the fish fillets.

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11 thoughts on “Orange Roughy Fillet with White Wine and Grape Sauce

    • Thanks Irene! This entree left me satisfied and full, but I think there’s always a little extra room for a late night snack 🙂

    • It was fun to make this recipe because a lot of the ingredients I already had at home and any white fish could be used. Grapes and white wine were a great pairing for this 🙂 – Veronica

    • Thank you for your kind comment! Tilapia or any other fleshy, white fish would work for this recipe as long as it can hold up to the pan-frying 🙂 – Veronica

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