Poached orange roughy

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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