Orange Roughy with Sweet Carrots and Cider Glaze - Giangi's Kitchen

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Orange Roughy with Sweet Carrots and Cider Glaze

Published on March 27, 2010 | Fish

Orange Roughy with Sweet Carrots and Cider Glaze


Home at last!!! Our trip was fantastic, but it sure feels great to be back home.

Tonight’s recipe is actually last night dinner. I have this recipe that I have wanted to try for a while now, but never had the fish that the recipe asked for. Well, I still do not have Wahoo fish, so I replaced it with orange roughy, one of my favorite. However I wanted to be the guinea pig before sharing.  And sharing I want to do. As my son described it best:” Mom, this fish is fantastic”.

As I am still recuperating from jet lag, so as a side dish I went the easy way and prepared a couscous mix with wild mushroom and herb from Near East.  Perfectly paired.

Tonight’s Dinner March 27, 2010
Orange Roughy with Sweet Carrots and Cider Glaze
Couscous with Wild Mushroom and Herb

ORANGE ROUGHY WITH SWEET CARROTS AND CIDER GLAZE
¾ cup apple cider
½ cup cider vinegar
1 tablespoon unsalted butter
3 tablespoons olive oil
1 ½ pound carrots, peeled and sliced diagonally 1/8 inch thick
2 garlic cloves, crushed and peeled
2 rosemary sprigs
Salt and pepper
1 tablespoon chopped parsley
1 tablespoon olive oil
4  6 ounces orange roughy

In a non reactive saucepan, boil the cider and cider vinegar over high heat until reduced to 3 tablespoons, 15 minutes.  Remove from the heat and stir in 1 tablespoon unsalted butter.  Meanwhile in a nonstick skillet, heat the olive oil.  Spread the carrots in an even layer and add the garlic and rosemary.  Cook over moderately high heat, without stirring for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes. Discard the garlic and the rosemary. Season the carrots with salt and pepper.  Stir in the parsley and 1 tablespoon of the cider glaze.
In an nonstick skillet, heat the remaining 1 tablespoon olive oil.  Season the fish with salt and pepper and add to the skillet.  Cook over moderately high heat until the fish is lightly browned, 4 minutes, Turn and cook until the fish is just white throughout, 2 minutes longer.
Transfer the caramelized carrots to plated and set the fish on top.  Drizzle with the remaining cider glaze and serve.

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