04-22-2005, 04:16 AM
1 1/2 pounds orange roughy
1/4 cup butter
1/4 pound peeled and deveined large shrimp
1/4 cup white wine
1/4 cup fresh tarragon
1/2 tablespoon fresh garlic
1 1/2 cups diced Roma tomatoes
1 cup heavy whipping cream
1 tablespoon lemon juice
Salt and pepper to taste
Melt butter in a large sauté pan. Dredge roughy filets in flour and sauté in butter for 3 minutes on each side until done. Sauté the shrimp in the same pan for 2 minutes. Take fish and shrimp out of the pan and set aside.
Discard 1/2 of the butter, add garlic and tarragon to the pan with the remaining butter. Add tomatoes and sauté for 1 minute. Deglaze with white wine, add the cream, salt and pepper and lemon juice and reduce the sauce.
Arrange filets on a serving platter, top with shrimp and cover with the cream sauce. Garnish with parsley and serve.
1/4 cup butter
1/4 pound peeled and deveined large shrimp
1/4 cup white wine
1/4 cup fresh tarragon
1/2 tablespoon fresh garlic
1 1/2 cups diced Roma tomatoes
1 cup heavy whipping cream
1 tablespoon lemon juice
Salt and pepper to taste
Melt butter in a large sauté pan. Dredge roughy filets in flour and sauté in butter for 3 minutes on each side until done. Sauté the shrimp in the same pan for 2 minutes. Take fish and shrimp out of the pan and set aside.
Discard 1/2 of the butter, add garlic and tarragon to the pan with the remaining butter. Add tomatoes and sauté for 1 minute. Deglaze with white wine, add the cream, salt and pepper and lemon juice and reduce the sauce.
Arrange filets on a serving platter, top with shrimp and cover with the cream sauce. Garnish with parsley and serve.