Orange Roughy With Orange Sauerkraut

Serves 6


2 cups (16 ounces) sauerkraut

1 cup orange juice

6 orange roughy fillets (about 2 pounds)

1 stick (1/2 cup) unsalted butter, cold and cut into pieces

1 orange, sliced (for garnish)


Drain the sauerkraut and combine 1/4 cup of the liquid with the orange juice in a large skillet. Reserve sauerkraut.

Bring this liquid to a simmer and add the roughy fillets. Poach about 2 to 3 minutes or until the flesh can be flaked with a fork. Transfer the cooked fillets to a platter and keep warm. Pour 1/2 cup of the liquid into a saucepan, bring to a simmer and reduce to 1/4 cup.

Add the sauerkraut to the skillet and simmer until the remaining liquid is absorbed and the sauerkraut is hot. Meanwhile, whisk the cold pieces of butter into the reduced, simmering liquid to make an orange-flavored French butter sauce. Do not boil the sauce and remove it from the heat as soon as the butter is melted.

Place a small mound of sauerkraut in the center of each plate and place a fillet on top. Spoon a little sauce around the food and garnish with an orange slice.

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