Print Recipe

Bellini's Ristorante & Grill Pesce Dragoncello



  • 1 1/2 pounds orange roughy
  • 1/4 cup butter
  • 1/4 pound peeled and deveined large shrimp
  • 1/4 cup white wine
  • 1/4 cup fresh tarragon
  • 1/2 tablespoon fresh garlic
  • 1 1/2 cups diced Roma tomatoes
  • 1 cup heavy whipping cream
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  1. Melt butter in a large sauté pan. Dredge roughy filets in flour and sauté in butter for 3 minutes on each side until done.
  2. Sauté the shrimp in the same pan for 2 minutes. Take fish and shrimp out of the pan and set aside.
  3. Discard 1/2 of the butter, add garlic and tarragon to the pan with the remaining butter. Add tomatoes and sauté for 1 minute.
  4. Deglaze with white wine, add the cream, salt and pepper and lemon juice and reduce the sauce.
  5. Arrange filets on a serving platter, top with shrimp and cover with the cream sauce.
  6. Garnish with parsley and serve.

Source: Bellini's Ristorante & Grill, Tulsa, Oklahoma

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