Grand Marnier Orange Roughy Recipe
Ingredients
| Dried apricots | 160 Milliliter | |
| Water | 250 Milliliter | |
| Granulated Sugar | 15 Milliliter | |
| Cornstarch | 5 Milliliter | |
| 60 ml Grand Marnier liqueur | ||
| 4-170 g orange roughy fillets | ||
| Melted butter | 30 Milliliter | |
| Salt | 3 Milliliter | |
| Pepper white | 3 Milliliter | |
Directions
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.
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.
Chef
