Tomatoes, Anchovies, Garlic and Orange Roughy

  • 04.02.10

Tomatoes, Anchovies, Garlic and Orange Roughy

This week is Spring break for our son, and life is a little different around here.  My dinners are not in a time crunch so I have enjoyed preparing meals that take longer to prepare.
Tonight we had a new recipe: Broiled Orange Roughy with Tomatoes.  Delicious and very easy to made.
Happy Friday Night!!

Tonight’s Dinner April 2, 2010
Broiled Orange Roughy with Tomatoes, Anchovies and Garlic
Steamed Asparagus

4 nice pieces of orange roughy fillet
1 tablespoon shallots, chopped
1 ½ teaspoon garlic, minced
½ cup dry white wine
3 1/3 cup plum tomatoes, seeded and deiced
6 anchovies, minced
1 tablespoon olive oil
Salt to taste
Freshly ground black pepper, to taste
1 ¼ tablespoon basil, chiffonade

Sweat the shallots and garlic in the wine until the shallots are translucent, about 2-3 minutes.  Remove the pan from the heat and stir in the tomatoes and anchovies.  Set the mixture aside.
Brush each portion of orange roughy with ¼ teaspoon of the oil.  Season the portions with salt and pepper, about 2 inches from the source.  Broil the fish until golden brown on the edges and slightly firm with a moist surface.  Turn the fish after 3-5 minutes and broil the other side until the fish is cooked through, another 3-5 minutes.
While the fish is broiling, heat the tomato mixture in a small pan. Remove the mixture from the heat and stir in the basil.
Serve the orange roughy with the tomato mixture.


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