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Pesce Dragoncello


Thursday, January 01, 2004
1-1/2 lbs. orange roughy
1/4 C. butter
1/4 lb. peeled and deveined large shrimp
1/4 C. white wine
1/4 C. fresh tarragon
1/2 T. fresh garlic
1-1/2 C. diced roma tomatoes
1 C. heavy whipping cream
1 T. 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.

Nutrition Facts:
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