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Sunny Roughy in Citrus Cream Sauce

Sunny Roughy in Citrus Cream Sauce
Nutrition Information
  • Serves: 6 servings
  • Serving Size: 3-4 ounce fillet
  • Calories: 240
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Carbohydrates: 6 g
  • Sodium: 360 mg
  • Protein: 23 g
  • Cholesterol: 105 mg
Type: Entree
Cuisine: American
Prep Time: 
Cook Time: 
Total Time: 
Serve with pasta or rice to help ‘catch’ more of the sauce!
Ingredients
  • 1 ½ pounds orange roughy fillets
  • ½ teaspoon each salt and fresh cracked black pepper
  • 1 tablespoon flour
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons coarsely chopped sun-dried tomatoes
  • 1 lime, for zest and juice
  • 2 tablespoons canola oil
  • 1 cup clam juice
  • ½ cup dry white wine
  • ¼ cup fresh orange juice
  • ½ cup heavy cream
  • 6 basil leaves, chiffonade
Instructions
  1. Cut fish into 6 portions. Pat dry. Lay fish on a sheet of wax paper. Season with salt and pepper then sprinkle with flour, shake off excess. Turn; season and flour second side.
  2. Heat oil in a large skillet over medium high heat. Cook fish 2 to 4 minutes on each side, depending on thickness. Remove to a plate and keep warm.
  3. In same skillet, add shallots and garlic; sauté 30 seconds. Add tomatoes, clam juice, wine and lime juice; cook 5 minutes or until reduced by half. Stir in orange juice, cream and lime zest; return fillets to skillet. Reduce heat and simmer 2 to 3 minutes.
  4. To serve, place fish fillets on plate, drizzle with sauce and sprinkle with basil.

Exchanges: 0 Carbohydrates, 3 Protein, 2 Fats

2018-05-16T08:53:36+00:00

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