Orange Roughy In Orange Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 large orange roughy fillet (mine was a little over 1/2 pound)
• pepper
• 1 cup orange juice
• 2 tablespoons dried lavender
• 2 carrots, peeled and cut into julienne stripes
• 3 scallions, sliced into julienne strips
• 1 teaspoon peanut oil
• 1 cup wine
• 2 tablespoons orange liqueur (i skipped the liqueur) (optional)

Recipe

• 1 pepper both sides of the fish.
• 2 pour orange juice in a measuring cup (i used ready-made but imagine freshly squeezed from 2 oranges will be so much better), stir in lavender and wine and set aside.
• 3 heat peanut oil (or use unsalted butter) in small skillet, stirring to coat until tender (5 minutes).
• 4 meanwhile in a large skillet, suitable for poaching fish, add orange juice mixture and bring to a boil over medium high heat. add fish and lower heat to a simmer until fish is tender and flakes with a fork (10 - 15 minutes). remove fish to a platter and keep warm.
• 5 add orange liqueur, if using, to pan and turn up heat and reduce by half. return fish to pan until heated through.
• 6 place fish on plates and top with vegetables, spooning sauce over fish.