1 to 1 1/3 pounds orange roughy fillets, about 1/2-inch  thick
3 Tbsp. all-purpose flour
Salt and pepper
1 clove garlic, minced or pressed
1/2 cup dry white wine
1 Tbsp. lime juice
1/2 Tbsp. butter
1 Tbsp. olive oil
3 green onions, chopped



Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess.

In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.

Heat the oil in a 10- to 12-inch frying pan over medium-high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more.

Transfer the fish to a platter and keep warm (cover with foil or place in a 200°F oven).

Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes. Stir in the onions and heat on low about 30 seconds.

Pour the sauce over the fish and serve.




This recipe is from How To Cook Fish -

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