Orange Roughy with Tarragon
Elevate your seafood dining experience with this elegant recipe for Orange Roughy with Tarragon. Tender, flaky orange roughy fillets take center stage, lightly pan-seared to golden perfection and bathed in a luxurious tarragon cream sauce. The aromatic combination of finely minced shallots, garlic, and fresh tarragon pairs harmoniously with a splash of dry white wine, zesty lemon, and a velvety touch of heavy cream. Ready in just 30 minutes, this dish is perfect for weeknight dinners yet sophisticated enough for special occasions. Serve alongside steamed vegetables, fluffy rice, or roasted potatoes for a complete, restaurant-worthy meal.
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Recipe Information
Ingredients
- 4 pieces (4-6 ounces each) orange roughy fillets
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, finely minced shallot
- 2 cloves, minced garlic
- 0.5 cup dry white wine
- 0.67 cup heavy cream
- 2 tablespoons, chopped fresh tarragon leaves
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) ground black pepper
- 0.25 cup (for dusting) all-purpose flour
Instructions
Pat the orange roughy fillets dry with paper towels and lightly season them on both sides with salt and pepper.
Spread the flour on a shallow plate and lightly dust each fillet, shaking off any excess flour.
In a large nonstick skillet, heat 1 tablespoon of butter and the olive oil over medium heat until hot and shimmering.
Add the fillets to the skillet and cook for 2-3 minutes per side, or until they are golden brown and cooked through. Remove the fillets and set aside on a plate, covering them loosely with foil to keep warm.
In the same skillet, reduce the heat to medium-low and add the remaining tablespoon of butter.
Add the minced shallot and garlic to the skillet and sauté for 2 minutes, stirring frequently, until softened and fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for about 2 minutes to reduce slightly.
Stir in the heavy cream, tarragon, lemon zest, and lemon juice. Simmer the sauce for 3-4 minutes, stirring occasionally, until it thickens slightly.
Season the sauce with salt and pepper to taste.
Return the orange roughy fillets to the skillet, spooning the sauce over them to coat. Cook for 1-2 minutes to reheat the fillets and meld the flavors.
Serve immediately, garnished with additional tarragon if desired. Pair with steamed vegetables, rice, or roasted potatoes for a complete meal.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 2703 mg | 118% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
