Grand Marnier Orange Roughy
|Dried apricots||160 Milliliter|
|Granulated sugar||15 Milliliter|
|Grand marnier liqueur||60 Milliliter|
|Orange roughy fillets||680 Gram (Four 170 Gram Pieces)|
|Melted butter||30 Milliliter|
|Pepper white||3 Milliliter|
In a small sauce pan cook the apricots with the water until they are soft.
Remove the apricots and reserve.
Add the sugar to the liquid, combine the cornstarch into the Grand Marnier.
Transfer to a food processor with the apricots.
Puree and reserve warm.
Wash and pat dry the fillets.
Heat the butter in a skillet and gently saute the fillets for 2 1/2-3 minutes per side.
Season with salt and pepper.
Transfer to a serving plate, cover with sauce and serve.