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Poached Orange Roughy with Tarragon Sauce

A flavorful herb-flecked sauce enhances the mild, poached-to-perfection fish fillet in this recipe from our Test Kitchen.

4 ServingsPrep: 5 min. Bake: 30 min.

Ingredients

4 cups water
1 cup dry white wine or vegetable broth
1/4 cup chopped celery
1/4 cup chopped carrot
2 tablespoons chopped onion
2 tablespoons lemon juice
7 whole peppercorns
1 bay leaf
2 teaspoons dried tarragon, divided
4 orange roughy or red snapper fillet (4 ounces each)
1/8 teaspoon each salt and white pepper
2 tablespoons 2% milk
1 egg yolk

Directions

In a large nonstick skillet, combine the water, wine or broth,
vegetables, lemon juice, peppercorns, bay leaf and 1-1/2 teaspoons
tarragon. Bring to a boil. Reduce heat; add fillets and poach,
uncovered, until fish is firm and flakes easily with a fork (about
8-10 minutes per inch of fillet thickness). Remove to a warm serving
platter.
Strain 1 cup of cooking liquid, place in a saucepan. Add salt and

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Poached Orange Roughy with Tarragon Sauce (continued)

Directions (continued)

pepper. Bring to a boil; cook until liquid is reduced to about 1/3
cup. Remove from the heat. In a small bowl, beat milk and egg yolk.
Stir 1 tablespoon reduced liquid into egg mixture' return all to the
pan, stirring constantly. Stir in remaining tarragon. Bring to a
gentle boil over low heat; cook and stir for 1 minute or until
thickened. Spoon over fish. Yield: 4 servings.

Nutrition Facts: One serving (1 fish fillet with 2 tablespoons sauce) equals 106 calories, 2 g fat (1 g saturated fat), 76 mg cholesterol, 152 mg sodium, 1 g carbohydrate, trace fiber, 18 g protein. Diabetic Exchange: 3 lean meat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.