0 from 54 votes
Orange Roughy with Capers, Shallots and Wine Butter Sauce
Nothing to it, and yet a wonderful sauce that asks for a piece of bread to enjoy with the sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 183 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 lemon
- 4 pieces orange roughy fillets 6 ounces each
- 1 tablespoon shallots finely chopped
- 6 tablespoons unsalted butter
- 1 tablespoon capers
- ½ cup white wine
- salt and 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.
Cup of Yum
Nutrition Information
Calories
183kcal
(9%)
Carbohydrates
3g
(1%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
45mg
(15%)
Sodium
63mg
(3%)
Potassium
58mg
(2%)
Vitamin A
525IU
(11%)
Vitamin C
14.3mg
(16%)
Calcium
15mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183
% 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.