Orange Roughy with Capers, Shallots and Wine Butter Sauce
User Reviews
5
Orange Roughy with Capers, Shallots and Wine Butter Sauce
Description
Orange Roughy fillets are first seasoned with salt and pepper, then pan-seared in unsalted butter alongside finely chopped shallots and capers. This gently browns the fish and creates a quick sautéed aromatics base. Adding white wine deglazes the pan, infusing the sauce with acidity and complexity. The sauce is finished by swirling in additional butter and fresh lemon juice to provide richness and a bright finish without overwhelming the mild fish.
The resulting flavor balance highlights the subtle sweetness of Orange Roughy with piquant capers and delicate shallots, enhanced by the butter sauce’s smooth texture and lemon’s freshness. Serving with lemon wedges allows adding extra citrus to taste.
This preparation suits a light dinner or lunch featuring fresh seafood, offering richness from butter and nuanced flavors without heavy seasoning.
Ingredients
- 1 lemon
- 4 pieces orange roughy fillets 6 ounces each
- 1 tablespoon shallot finely chopped
- 6 tablespoons butter unsalted
- 1 tablespoon capers
- ½ cup white wine
- salt to season
- black pepper to season
Instructions
- Cut the lemon in half. Save one half, squeeze out the juice and keep aside until ready to make the sauce. Take the other half and cut in 4 wedges to serve along with the fish when ready to serve
- Season the fillets lightly with salt and pepper.
- Heat 4 tablespoons of butter in a large skillet over medium-high heat. When the butter stop foaming, add the shallot and cook for 1 minute. Add the fillets and capers. Cook turning once, until golden brown and fully cooked. About 2 minutes. Add the wine and cook for another 3 minutes.
- Transfer to the dinner plates and keep warm.
- Lower the heat under the skillet and swirl in the remaining 2 tablespoons of butter. When the butter is melted but not foaming, add the juice of the half lemon.
- Sprinkle lightly with salt and pepper to taste.
- Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge along side the fish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 3g | 1% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 63mg | 3% |
| Potassium | 58mg | 1% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 15mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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