We eat a lot of fish! Sometimes coming up with fresh ideas to serve the fish is a challenge. This Orange Roughy Italiano has a basil cream sauce that takes no time to make.
Ingredients
1 package frozen orange roughy filets or you can use your favorite white fish
Milk for soaking the fish
White wine and water
Extra Virgin Olive Oil
1 onion, sliced thin or chopped
1 can diced tomatoes
2 tsp. minced garlic
1/4 cup fresh basil, chopped
1 tsp. monk fruit sweetener, granulated Stevia or sugar
1 tsp. each dried thyme and oregano
1/2 tsp. salt or to taste
1/4 tsp pepper or to taste
1/2 cup heavy cream
1 Tbsp. butter
Instructions
First, soak the orange roughy in milk for about 30 minutes. Soaking the fish in milk removes the naturally strong fishy smell. This method also works well with lamb which also has a strong aroma.
Rinse the fish well.
In a skillet, poach the fish in equal parts of water and white wine until opaque. Remove to a warm plate and keep warm in the oven at 250 degrees. Warming food at a low temperature in the oven will not continue to cook the food; it will only keep it warm.
Saute the onion in olive oil until translucent.
Add the can of diced tomatoes and dried thyme, basil, salt, pepper and sweetener. Stir until combined and hot.
In a large measuring cup or medium-sized bowl, pour in the heavy cream. Add a couple of spoonfuls of the hot tomato mixture to the cream to temper it. Tempering will keep the cream from curdling when it combines with the hot tomatoes in the skillet.
Add the cream mixture to the tomato mixture.
Stir in the butter until melted. Add the fresh basil and give it a stir. Serve on top of the orange roughy.
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