Star Fish

Name: Star Fish
Ingredients: 2 tablespoons unsalted butter, cold, cut in quarters; Pinch of ground cinnamon; ⅓ cup dry vermouth; 4 strips orange zest, 2 inches long, julienned; 4 strips orange zest, 2 inches long, julienned; 2 tablespoons olive oil; 1 carambola (star fruit), sliced ¼ inch thick; Flour for dredging; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 orange roughy fillets (about 6 ounces each)

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This dish is beautiful in both presentation and flavor. Sweet white-fleshed orange roughy is sautéed, then topped with slices of golden star fruit in a sauce composed of cinnamon, orange zest, and dry vermouth. A swirl of butter enriches the sauce at the last minute, and makes you a star.

Ingredients

2 orange roughy fillets (about 6 ounces each)
Salt and freshly ground black pepper, to taste
Flour for dredgi

Fish course
Pescatarian

Method

Season the fillets lightly with salt and pepper. Dredge them in the flour, shaking off any excess.
Heat the oil in a skillet. Sauté the fillets over medium heat until golden and cooked through, 3 minutes per side. Set aside and keep warm.
Pour off the fat from the skillet, and stir in the carambola and orange zest. Sprinkle with the cinnamon. Stir ove