There is nothing to it, and yet it is a wonderful 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.
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
- What is orange roughy taste like?
- What is the difference between shallots and onions?
- Tips and how to make this orange roughy with capers, shallots, and wine butter sauce to perfection
- What skillet to use?
- If you enjoy this orange roughy recipe, check out these flavorful recipes:
- Orange Roughy with Capers, Shallots and Wine Butter Sauce
Orange roughy
Also known as red roughy, slimehead, and deep sea perch. A relatively large deep-sea fish belonging to the slimehead family.
What is orange roughy taste like?
When cooked properly, the orange roughy has a delicate, sweet, and mild flavor. The texture is moist with large flakes that will hold together once cooked.
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.
- 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 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.
- Do melt gently the butter in your skillet; however, ensure 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.
What skillet to use?
Use a large skillet to not 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, the best money 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.
If you enjoy this orange roughy recipe, check out these flavorful recipes:
Breaded Orange Roughy Recipe. A Savory and Easy Recipe
Equipment and ingredients used to create this recipe.
Orange Roughy with Capers, Shallots and Wine Butter Sauce
Ingredients
Instructions
- Cut the lemon in half. Save one half, squeeze out the juice and keep aside until ready to make the sauce. Take the other half and cut in 4 wedges to serve along with the fish when ready to serve
- Season the fillets lightly with salt and pepper.
- Heat 4 tablespoons of butter in a large skillet over medium-high heat. When the butter stop foaming, add the shallot and cook for 1 minute. Add the fillets and capers. Cook turning once, until golden brown and fully cooked. About 2 minutes. Add the wine and cook for another 3 minutes.
- Transfer to the dinner plates and keep warm.
- Sprinkle lightly with salt and pepper to taste.
- Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge along side the fish.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Dinners
- Cuisine: American
- Season: Summer
- Type: Under 45 minutes
Did you make this?
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Originally published on March 29, 2013. Updated on August 2, 2022
Courtney
This looks delicious!
Giangi Townsend
Thank you!
Audrey
Perfect for a busy weeknight dinner!
Giangi Townsend
Absolutely, and with a quick couscous or salad, just perfect.
Shelby
I rarely use capers but bought them specifically for this dish and it was perfect!
Giangi Townsend
I am so happy you enjoy it. I use capers in most of my recipes, I love their taste.
Enjoy!
Sunrita
Such an amazingly easy recipe to make. Love it.
Giangi Townsend
Thank you! I love how easy it is to make.
Brianna May
This looks so flavorful!
Amanda
Loved this recipe. It was so easy to make. Thank you for sharing.
Giangi Townsend
The pleasure is all mine. Enjoy!
Emily
This was so delicious and easy to make! I loved how quickly it came together, and the flavors were superb!
Helen at the lazy gastronome
Such a delicate flavor. Delicious recipe.
Giangi Townsend
Thank you.
Deb
I left out the capers but was sti very good.
Giangi Townsend
I am it was tasty without the capers. Thank you for your feedback.
Jamie
This was so good with the butter sauce!
Giangi Townsend
Thank you!
Jamie
This was so good with the wine butter sauce!
Agnieszka
Wonderful fish recipe! Will make it again for sure.
Giangi Townsend
Thank you!
Natalie
I loved your sauce. Used it on my chicken as well, and really enjoyed it, thanks!
Giangi Townsend
I am so happy you tried it with another recipe. One of my favorite sauces.
Katie
I love the capers and the shallots in this recipe! It is so flavorful, and sure was a crowd pleaser!
Giangi Townsend
Thank you, and so happy you enjoyed it.
Judith
A very tasty sauce and easy to make too.
Giangi Townsend
Thank you, I am happy you enjoyed it.
Sarah
You had me at wine butter sauce, drool! But I love this paired with orange roughie and would be great with other white fish to!
Giangi Townsend
Absolutely! This has become our favorite sauce for fish.
Enjoy!