April, 2, 2010

April, 2, 2010

April, 2, 2010

April 2, 2010

This week is Spring break for our son, and life is a little different around here.  My dinners are not in a time crunch so I have enjoyed preparing meals that take longer to prepare.
Tonight we had a new recipe: Broiled Orange Roughy with Tomatoes.  Delicious and very easy to made.
Happy Friday Night!!

Tonight’s Dinner April 2, 2010
Broiled Orange Roughy with Tomatoes, Anchovies and Garlic
Steamed Asparagus


BROILED ORANGE ROUGHY WITH TOMATOES, ANCHOVIES AND GARLIC
4 nice pieces of orange roughy fillet
1 tablespoon shallots, chopped
1 ½ teaspoon garlic, minced
½ cup dry white wine
3 1/3 cup plum tomatoes, seeded and deiced
6 anchovies, minced
1 tablespoon olive oil
Salt to taste
Freshly ground black pepper, to taste
1 ¼ tablespoon basil, chiffonade

Sweat the shallots and garlic in the wine until the shallots are translucent, about 2-3 minutes.  Remove the pan from the heat and stir in the tomatoes and anchovies.  Set the mixture aside.
Brush each portion of orange roughy with ¼ teaspoon of the oil.  Season the portions with salt and pepper, about 2 inches from the source.  Broil the fish until golden brown on the edges and slightly firm with a moist surface.  Turn the fish after 3-5 minutes and broil the other side until the fish is cooked through, another 3-5 minutes.
While the fish is broiling, heat the tomato mixture in a small pan. Remove the mixture from the heat and stir in the basil.
Serve the orange roughy with the tomato mixture.

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