50+ Friends Club Cookbook
Fish and Shellfish

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Poached Orange Roughy with Lemon Sauce

From the Kitchen of: Pepper

Source:  Lutheran Brotherhood Cookbook

  • Rinse fish; pat dry with paper towels. Cut into 4 serving size pieces and set asidfe.
  • Snap off and discard woody bases from asparagus. Cut asparagus into half; set aside.
  • In a 10" skillet, combine 1 c. of the broth, the lemon peel and black pepper. Bring to boiling; reduce heat. Carefull add the fish and asparagus. Cook covered, over medium-low heat for 4 minutes. Add sweet pepper strips. cook, covered, 2 minutes more or until fish flakes easily using a fork. Using a slotted spatula, transfer fish and vegetables to a serving platter, reserving liquid in skillet. Keep fish and vegetables warm.
  • For Sauce: Stir together remaining brother and cornstarch. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in chives. Arrange fish and vegetables on hot cooked couscous or rice; top with sauce.
  • Makes 4 servings.