poached orange roughy
- Categories
- Seafood
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Orange roughy fillets |
| ½ cup | Chopped celery & leaves |
| ½ cup | Sliced onion |
| ⅛ teaspoon | Pepper |
| 1 | Sliced tomato |
| 1 | Sliced lemon |
| 1 large | Bay leaf |
| ¼ cup | Water |
| ½ teaspoon | Sugar |
| 1 teaspoon | Cider vinegar |
Cut fillets crosswise into strips about ½" wide. In large skillet, cook celery & onion in oil until tender. Arrange fish over vegetables. Sprinkle with pepper. Cover fish with tomato & lemon slices. Combine water, sugar & vinegar & bay leaf. Pour over fish mixture. Cover & simmer 8-10 minutes. Remove bay leaf before serving.
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