Poached Orange Roughy with Tomato and Fresh Herb Sauce

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Poached Orange Roughy w/ Tomato & Fresh Herb Sauce

Yield: 4 servings (4 pancakes)

Prep Time: 35 min

Cook Time: 10 min

Ingredients:

2 large tomatoes
1 cup bottled clam juice
1/2 cup dry white wine
5 teaspoons freshly squeezed lemon juice
1 bay leaf
Four 6-ounce orange roughy fillets
2 tablespoons extra virgin olive oil
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
salt and pepper to taste

Directions:

1. Blanch tomatoes in medium saucepan of boiling water (30 seconds). Drain and cool slightly. Peel, halve and seed tomatoes.

2. Bring clam juice, wine, lemon juice and bay leaf to a boil in a large skillet. Add fish, cover and simmer until cooked through, about 4 minutes.

3. Transfer fish to plates using slotted spatula. Tent fish with aluminum foil to keep warm.

4. Pour 1/2 cup of fish cooking liquid into the blender, discarding bay leaf. Add tomatoes and purée. Pour purée into a small saucepan. Add olive oil and bring to a boil. Mix in fresh herbs. Season to taste with salt and pepper.

5. Spoon sauce over fish and serve.

Tips:

*Tilapia may be substituted for the orange roughy.
*To save time on cooking day, prepare tomatoes a day in advance and refrigerate.

Nutritional Information per serving:
Serving size: 1 fillet with sauce
Calories per serving: 245
Fat per serving: 8.25g
Saturated Fat per serving: 1g
Sugar per serving: 4.5g
Fiber per serving: 1.5g
Protein per serving: 26g
Cholesterol per serving: 34mg
Carbohydrates per serving: 11g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 6

Source: RecipeGirl.com (via Bon Appetit)

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