RECIPE # 5074 - SEARED ORANGE ROUGHY, Thursday, September 26, 20 - | Nashville News, Weather & Sports

RECIPE # 5074 - SEARED ORANGE ROUGHY, Thursday, September 26, 2013

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5 oz. filet orange roughy

3-16/20 peeled & deveined Tiger Shrimp

1 cup all-purpose flour

1 teaspoon salt + 1 teaspoon white pepper mixed (for seasoning to taste for fish and asparagus)

4 tablespoons clarified butter

2 tablespoons Orange Liqueur

8 tablespoons heavy cream

1 pinch nutmeg

2 tablespoons extra virgin olive oil

2 teaspoons minced garlic

2 tablespoons white cooking wine

3 tablespoons 1/4-inch dice plum tomato

3 tablespoons bias cut green scallion onion

1 tablespoon chopped ripe olives

2 tablespoons shredded parmesan cheese

1 tablespoon chopped parsley

1/4 lb. fresh asparagus spears cleaned, trimmed & blanched (el dente)

1/2 cup parboiled converted rice drained and rinsed. Add 2 tablespoons each raisins & toasted almonds


Lightly flour and sauté fish in clarified butter 1-1/2 minutes each side.

De glaze pan with orange liqueur. After flame dies add heavy cream with nutmeg. Reduce to low heat.

While reduction is occurring, sauté shrimp in olive oil with freshly minced garlic then de glaze pan with cooking wine. Remove.

Place shrimp in sauce with fish, fresh diced tomatoes, and scallion onions. Just prior to plating add olives.

Plate 6 freshly blanched lightly seasoned asparagus spears with salt and pepper mixture across center plate with rice pilaf just above the base of the spears, then top the rice with the fish, shrimp will top fish with mixed veggies. Across shrimp lightly spoon white sauce over veggies sprinkle.

Top with freshly grated cheese, lightly broil just for cheese to melt and then sprinkle with a dash of chopped parsley. 

Bon Appetit!!

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