Poached Orange Roughy with Tomato Herb Sauce

Simple Poached Orange Roughy with Tomato Herb Sauce– so good!

Poached Orange Roughy with Tomato Herb Sauce

Yield: 4 servings

Prep Time: 35 minutes

Cook Time: 10 minutes

Poached Orange Roughy with Tomato Herb Sauce

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: 245, Fat: 8.25g, Saturated Fat: 1g, Sugar: 4.5g, Fiber: 1.5g, Protein: 26g, Cholesterol: 34mg, Carbohydrates: 11g
  • Weight Watchers POINTS:  SmartPoints: 4, PointsPlus: 6, Old Points Program: 6
SOURCE: RecipeGirl.com (via Bon Appetit)

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