Roughy with Orange Glaze

2 six-ounce roughy filets
1 egg
1 cup milk
1 cup flour
salt and pepper to taste
2 tablespoons vegetable oil

Add salt and pepper to flour and combine. Combine egg and milk. Dip roughy in milk mixture, then dredge both sides in flour mixture.

In a sauté pan over medium high heat, add the vegetable oil and bring to temperature. Add roughy filets and cook on each side for 2 to 3 minutes.

2 tablespoons red pepper, diced
½ cup orange juice, fresh
1/3 cup orange marmalade
1 teaspoon garlic, minced
2 tablespoons rice vinegar
2 tablespoons brandy
1 tablespoon shallots, chopped
pinch of cracked black pepper

Using the same sauté pan that you used to sauté the roughy, bring the pan to medium heat. Add the red pepper, garlic and shallots and cook for two minutes. Add brandy, burning it off. Add the orange juice and rice vinegar and cook for one to two minutes. Add the marmalade and cook for one additional minute.
Rice for Roughy
2 cups white rice, cooked
2 tablespoons green onion, chopped
1 teaspoon orange zest

Combine rice, onion and orange zest. Divide in half and place on two plates. Place a roughy filet on top of rice, and cover with orange glaze.

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