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Poached Orange Roughy with Lemon Sauce
Poaching is an excellent method of cooking one of the most popular kinds of white fish, orange roughy offering delicate flavor and texture.
Despite its speed, poaching is an inherently gentle way to cook.
Ingredients:
1 pound fresh or frozen orange roughy or red snapper fillets, about 1/2 in. thick
1 pound asparagus
1 14 1/2 ounce can reduced sodium chicken broth
2 teaspoons finely shredded lemon peel
1/8 teaspoon black pepper
1 medium yellow sweet pepper, cut into bite-size strips
4 teaspoons cornstarch
2 tablespoons snipped fresh chives
2 cups hot cooked couscous or rice
Cooking Instructions:
Thaw fish, if frozen. Rinse fish. Cut the fish into 4 serving-size portions; set aside. Snap off and discard woody bases from asparagus. Cut asparagus in half.
In a large skillet combine 1 cup of the broth, the lemon peel, and black pepper. Bring to boiling; reduce heat. Carefully add the fish and asparagus. Cover and cook over medium-low heat for 4 minutes. Add yellow pepper. Cover and cook about 2 minutes more or till fish flakes easily with a fork. Using a slotted spatula, remove fish and vegetables; reserve liquid in skillet. Keep fish and vegetables warm.
For sauce, stir together the remaining broth and cornstarch. Stir into liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Stire in chives. Arrange fish and vegetables on hot couscous or rice; top with sauce.
Makes 4 servings.
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