Orange roughy with capers, garlic and vermouth.
Not having all the ingredients on hand last night I just improvised a sauce for the orange roughy. Simple, fast and tasty, a must try at this time of the year. Green salad with yellow and red pepper and quick potatoes gratin. Easy side dishes.
Tonight’s December 27, 2012 dinner:
Orange roughy with capers, garlic and Vermouth
Quick potatoes gratin
Salad with orange-red bell peppers
Orange roughy with capers, garlic and vermouth
4 pieces of orange roughy fish
4 tablespoons of butter
3 garlic cloves, peeled and finely chopped
½ cup sweet dry white Vermouth
2 Tbsp. capers
Salt and pepper
In a frying pan put 3 tablespoons butter and cook until melted and starts to bubble. Add the pieces of fish and gently brown on both sides.
Add to the pan the sweet vermouth, garlic, the capers and salt and pepper. Scrape any bits of the pan and cook until the sauce start to bind.
Remove the fish from the pan when done and rest covered on a dish.
Add the remaining 1 tablespoon butter to the skillet and swirl it around until it melts.
Serve over the fish.