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Portand Raspberry Orange Roughy

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Ingredients
  Red currant preserve 125 Milliliter
  Port 60 Milliliter
  Lemon juice 10 Milliliter
  Raspberries 375 Milliliter
  Cornstarch 10 Milliliter
  Cracked black pepper 1 Milliliter
  Orange roughy fillets 170 Gram
  Melted butter 15 Milliliter
Directions

Place the red currant preserves into a small sauce pan, add the port and lemon juice, simmer over low heat.
Press the raspberries through a sieve to remove the seeds, pour into the sauce.
Bring sauce to a boil.
Blend the cornstarch with 1 tbsp (15 ml) of water, add to the sauce and simmer until thick.
Remove from heat and stir in the black pepper.
Brush the orange roughy with the butter, bake in a preheated 350°F (180°C) oven for 8 minutes.
Plate the fish, pour the sauce over and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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