Thursday, June 11, 2009

Orange Roughy with Sauteed Asparagus

Orange Roughy with Sautéed Asparagus (from TV noon day meal.)

2 T butter melted
1/4 t extra-virgin olive oil
2 pieces orange roughy
1 bunch fresh asparagus
1 clove fresh garlic
1/2 fresh lime squeezed
1/4 cup white wine
salt and pepper to taste

White Sauce
1/4 T butter melted
1/2 t dill
1/4 fresh lime juice squeezed
1/4 cup white wine
1/2 pint heavy whipping cream
1/2 lump crab meat optional (we used can)
In large skillet melt butter with olive oil over medium heat. Place asparagus and roughy in together along with the garlic. Cook for 2 minutes. Add remaining ingredients. Turn asparagus 3-4 times. Turn fish only once. Total cook time 5 min. You want the roughy to just begin to flake and asparagus to remain crunchy not soggy.
Over medium high heat melt butter in a small sauce pan. Add remaining ingredients. Cook until sauce coats the back of a wooden spoon, About 5 minutes. (we also threw in a few shrimp)
(We had more white sauce and saved it to use the next morning over some fried eggs.yumm)

We liked this of course it has some of our favorite foods, We could have used a little more heat may add some red pepper flakes next time. we had a good Chardonnay wine to go with it. We had a little sauce left over and used in in a dish the next morning.

1 comment:

Mike said...

OMG That looks so delicious.......