Bellini's Ristorante & Grill Pesce Dragoncello

Ingredients

• 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

Instructions

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.

Attribution

Bellini's Ristorante & Grill, Tulsa, Oklahoma