(WJBK) -- Get this recipe courtesy of the Cotswold Café inside the Edsel & Eleanor Ford House.
6 oz filet of orange roughy
2 oz rock shrimp
½ oz pancetta – small dice
1 oz fennel - julienne
½ oz red bell pepper – julienne
1 oz asparagus – cut in 1" segments
3 fingerling potatoes –split lengthwise
2 oz clam broth
1 oz olive oil
1 tsp minced garlic
Salt & pepper to taste
Toss fingerling potatoes and fennel with olive oil, salt, & pepper and place on a baking sheet. Bake in 350 degree oven until fork tender, set aside.
Set skillet over medium heat, add olive oil.
Cut orange roughy in two 3 oz pieces and season with salt & pepper.
Carefully place orange roughy into hot pan,
sear fish on both sides until golden in color, remove from pan.
To the same pan add rock shrimp, pancetta, and garlic, sauté 1 minute.
Add asparagus and cook until tender.
Add potatoes, fennel, and red bell peppers, cook for 1 minute.
Add the clam broth to deglaze the pan, reduce heat to low.
Return orange roughy to the pan and finish cooking until internal temperature reaches 145 degrees.
Present fish on top of all other ingredients in pan.
Pour remaining clam broth over top.
Garnish with a lemon wedge or fresh chopped parsley.
Get these recipes courtesy of Tina Miller, Meijer's Healthy Living Advisor.