50+ Friends Club Cookbook
Fish and Shellfish
Return to
Cookbook Index | Chapter
Index
Poached Orange Roughy with Lemon Sauce
From the Kitchen of: Pepper
Source: Lutheran Brotherhood Cookbook
| 1 |
lb. |
fresh Orange Roughy or Red Snapper, 1/2" thick |
| 1 |
lb. |
Asparagus Spears |
|
| 1 |
can (14 1/2 oz) |
reduced-sodium Chicken Broth |
| 2 |
tsp. |
finely shredded Lemon Peel |
| 1/8 |
tsp. |
Black Pepper |
| 1 |
med. |
Yellow Sweet Pepper, cut into bite size strips |
| 4 |
tsp. |
cornstarch |
| 2 |
Tbsp. |
snipped Fresh Chives |
| 2 |
c. |
hot cooked couscous or rice |
Rinse fish; pat dry with paper towels. Cut into 4 serving size pieces and set asidfe.
Snap off and discard woody bases from asparagus. Cut asparagus into half; set aside.
In a 10" skillet, combine 1 c. of the broth, the lemon peel and black pepper. Bring to boiling; reduce heat. Carefull add the fish and asparagus. Cook covered, over medium-low heat for 4 minutes. Add sweet pepper strips. cook, covered, 2 minutes more or until fish flakes easily using a fork. Using a slotted spatula, transfer fish and vegetables to a serving platter, reserving liquid in skillet. Keep fish and vegetables warm.
For Sauce: Stir together remaining brother and cornstarch. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in chives. Arrange fish and vegetables on hot cooked couscous or rice; top with sauce.
Makes 4 servings.