Orange Roughy with Capers, Shallots and Wine Butter Sauce

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

An impromptu dinner: Orange Roughy with capers, shallots and wine butter sauce. Really nothing to it and yet a wonderful sauce that asks for a piece of bread to enjoy with the sauce.
A green salad with a lemon vinaigrette, a very simple dinner on Good Friday evening.

Giangi's Kitchen Signature

 

Nutrition Facts
Orange Roughy with Capers, Shallots and Wine Butter Sauce
Amount Per Serving
Calories 183 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 45mg15%
Sodium 63mg3%
Potassium 58mg2%
Carbohydrates 3g1%
Vitamin A 525IU11%
Vitamin C 14.3mg17%
Calcium 15mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Orange Roughy with Capers, Shallots and Wine Butter Sauce

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 1 lemon
  • 4 6 ounces orange roughy fillets
  • 1 tablespoon finely chopped shallots
  • 6 tablespoons unsalted butter
  • 1 tablespoon capers
  • 1/2 cup white wine

Instructions

  1. 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

  2. Season the fillets lightly with salt and pepper.

  3. 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.

  4. Transfer to the dinner plates and keep warm.

  5. Lower the heat under the skillet and swirl in the remaining 2 tablespoons butter. When the butter is melted, but not foaming, add the juice of the half lemon.

  6. Sprinkle lightly with salt and pepper to taste.

  7. Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge along side the fish.

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