05
Oct
07

Braised Orange Roughy with Leeks

We like this recipe because it is easy and it smells heavenly. We buy the fish frozen at Sam’s Club and it’s fairly affordable (2lbs for $13.00). It tastes completely gourmet and it only takes a few minutes! I serve it with white rice and a simple spinach salad. Delish!

Braised Orange Roughy with Leeks

2 tablespoons (1/4 stick) butter
3 large leeks (white and pale green parts only), halved lengthwise, sliced
2 teaspoons sugar
1/2 teaspoon dried thyme, crumbled
4 6- to 8-ounce orange roughy fillets
1/2 cup whipping cream
1/4 cup dry vermouth
Fresh chives or green onion tops cut into 1-inch lengths

Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Sauté 5 minutes. Reduce heat and cover and cook until very soft, stirring occasionally, about 10 minutes. Season fish with salt and pepper. Arrange atop leeks. Add cream and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.

Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top fish with sauce and leeks. Garnish with chives.

From Bon Appétit
1998-09-17 15:09:30.0

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1 Response to “Braised Orange Roughy with Leeks”


  1. 1 swingerofbirches
    October 6, 2007 at 9:52 am

    Brilliant! I’m not even a fish person and this recipe looks tempting. Plus you can’t beat a name like orange roughy!
    Blessings,
    Naomi


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