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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.