A delicious, quick and simple entree, orange
roughy is pan-seared in butter and lemon juice, covered and simmered
for 8 to 10 minutes.
Skillet Orange Roughy
- 1 tablespoon butter
1 1/2 pounds orange roughy fillets, about 1/2-inch thick
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
1 lemon, cut into wedges
- Melt butter in a heavy nonstick skillet
over medium heat. Arrange fillets in skillet. Drizzle with lemon
juice and season with salt and pepper.
- Cover skillet and simmer 8 to 10 minutes
or until fish flakes easily.
- Serve with sprinkled with parsley and
lemon wedges.
Makes 4 servings.
