Poached orange roughy
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.
File