Poached Orange Roughy with Hot Tomato Orange Marmalade
Submitted by clearmore
Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minGently poached orange roughy gets dressed with a warm, spiced sauce built from fresh tomatoes, orange marmalade, brandy, crushed coriander, cinnamon, and a pinch of cayenne. The sauce walks the line between sweet, spicy, and savory in a way that works surprisingly well with mild white fish.
The marmalade melts into the cooked tomatoes and creates a glossy, jammy sauce with visible bits of orange peel. The brandy adds warmth and depth, while the coriander and cinnamon push it into North African territory. That pinch of cayenne brings just enough heat to make you notice it without overpowering the delicate fish.
Poaching is the gentlest way to cook a fish this mild. Bringing the water to a boil first, then lowering the heat and adding the fish keeps the temperature controlled. The fillets should be mostly opaque with just a hint of translucency at the center when you pull them out.
Drain the fish thoroughly before saucing. Water pooling under the marmalade dilutes it and turns the plate into a puddle.
Chef Tips
- Squeeze out the tomato seeds before dicing. Seeds add bitterness and watery liquid you don’t want in this concentrated sauce.
- Stir the sauce frequently once the marmalade goes in. The sugars scorch easily on the bottom of the pan.
- Poach 3 to 5 minutes depending on thickness. Orange roughy overcooks fast and turns dry and flaky.
Variations
- Cod or tilapia: Any mild white fish works here. Thicker fillets just need a minute or two longer poaching.
- Grapefruit marmalade: Swap orange for grapefruit marmalade for a more bitter, sophisticated sauce.
- Grilled instead: Grill the fish and serve the marmalade sauce on the side as a relish for a smokier presentation.
Ingredients
Directions
Cut the unpeeled tomatoes in half crosswise, squeeze out the seed pockets, and cut out the stem ends.
Dice the tomatoes and place in a saucepan with the onion and salt.
Cook over medium heat, 5 minutes, stirring occasionally.
Add the marmalade and brandy and continue to cook, 5 minutes, stirring frequently.
Add the coriander, cinnamon, and cayenne and cook 5 minutes longer, stirring frequently.
Meanwhile, rinse the fish.
Place it in a skillet large enough to hold it in a single layer and add enough water to just cover the fish.
Remove the fish and set aside.
Bring the water to a boil over high heat, reduce heat to medium, and add the fish in a single layer.
Bring back to a simmer, cover, and poach 3 to 5 minutes, depending on the thickness of the fish.
Fish is done when mostly opaque but still barely translucent at the very center.
Remove from the poaching liquid, draining off as much water as possible.
Place on a platter and drain again.
Pour the hot tomato orange marmalade over the fish, garnish with lemon wedges, and serve immediately.
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