Orange Roughy with Capers, Shallots and Wine Butter Sauce

There is nothing to it, and yet it is a beautiful sauce that asks for a piece of bread to enjoy with the sauce.

I love this dish because it is packed with beautiful flavors and ready in less than 30 minutes. And this dish will get accolades from everyone on a school night, as well as an impromptu dinner with friends.

Being French, shallots are part of my cooking, and I always have a few in my vegetable basket.

An indispensable ingredient in my cooking. Light, less acidic, and once softened, it is amazing to bite into. And, then, we have capers, and I do not know about you; I love them, and I eat as many as I put in my dishes, thus always having a couple of jars as a backup.

Sauces are just the uplifting gift to any dish, and if butter is included, which most are, my senses are in heaven.

Butter with wine and shallots is a basic sauce for most fish and chicken.

In this Article

Orange roughy

Also known as red roughy, slimehead, and deep sea perch. A relatively large deep-sea fish belonging to the slimehead family.

it is quite delicate and with a light fish odor. The flesh is nice and white. Beware of fish bones, as sometimes one or two can skip the fishmonger eye while cleaning them

What is orange roughy taste like?

When cooked properly, the orange roughy fillets have a delicate, sweet, and mild flavor. The texture is moist with large flakes that will hold together once cooked.

Ensure that all your fillets are the same size to prevent overcooking one end, and undercooking the other.

What is the difference between shallots and onions?

Shallots are closely related to garlic, onions, and chives. They can be diced, minced, and sliced.

Softer in taste with their counterpart onion or garlic. However, the shallot can be used in place of the yellow or white onion. And vice versa.

Used in vinaigrette, they brighten the flavor.

Tips and how to make this orange roughy with capers, shallots, and wine butter sauce to perfection

This recipe will cook relatively quickly. I suggest you have all your ingredients ready to go before turning to your stove.

One thing that I want to point out is that the butter mixed with the mixture of shallots, capers, and shallots. Please do not substitute the butter with olive oil, you will not have the same rich succulent sauce, but a very broken down, heavy sauce.

• Wash the lemon well to remove all the wax that may have accumulated on the skin. Cut in half. Slice one half and juice the other half.
• Pat dry with paper towels the orange roughy and season generously with salt and pepper. Use sea salt.
• Butter: always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change the flavor of it.
• Melt the butter in your skillet gently, ensuring it will not burn. You want the natural nutty flavor of the butter to come out.
• Add the shallots and gently cook them for one minute. You want them to become translucent.
• Capers: Use the capers that are stored in salt. Their flavor is not modified. Do rinse them well before using them in your cooking.
• When adding the last two tablespoons of butter, reduce the heat so they slowly melt and give your sauce the wonderful flavor you want.

When cooking with wine or any spirit with alcohol content, please be careful, lower the heat and place the liquid you are using in the middle of the skillet or pan.

This will prevent it from catching fire.

The liquor will evaporate while cooking; therefore, the little one can enjoy this dish.

Do serve any fish flakes to your guests, they are the best.

What skillet to use?

Use a large skillet not to overcrowd your fish while cooking.

Your fish should be able to lay flat and not touch each other during cooking.

I invested long ago in Le Creuset skillet, which is the best money I have spent. Cast enamel is my favorite combination.

Cast iron is the perfect heat inducer. The enamel will allow you to cook with acidic ingredients and make the best sauces.

What pairs well with your orange roughy?

This is where all the fun is for me in the kitchen, and with this dish, you can go so many directions.

Simplicity and not too strong of flavor is what I recommend with this recipe. Whichever recipe you select, make sure that it will absorb the sauce

A very tasty yet not overpowering Cilantro Lime recipe; you can even use lemon instead of the lime, it is perfect and super easy to prepare. Another favorite kids love this one Rice with Peas and Butter.

Rosemary Roasted Potatoes give you a more robust side companion to your orange roughy filets.

Any orzo pasta or couscous is perfect for the little one and us adults. Do not forget to add a bit more butter to the orzo pasta and some finely chopped parsley. You will thank me later.

And you will never go wrong with Roasted Carrots and Broccolini; they balance each other well.

Do not forget that a simple salad will work beautifully too.

Storage and reheating

If you are fortunate to have some leftovers, once cooled off, store them in a glass airtight container in the refrigerator for up to two days.

Bring back to room temperature and warm into a skillet with a dash of butter. You can try to recreate the sauce if you have none left.

Frequently Asked Questions

Equipment and ingredients used to create this recipe.

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Originally published on March 29, 2013.