Orange Roughy with Peach Tarragon Salsa

I haven't cooked a lot of fish, so I wanted to experiment a little and expand upon what little I know about preparing it. Michael and I found the original recipe in "Entertaining at Home with America's Top Chefs," which was foreword by Emeril Lagasse.  We made a few changes of our own and, I must say, was quite surprised at how well we both liked it. I was worried that the peach salsa wouldn't taste good, as it does have a strong tarragon taste, but coupled with the fish, the flavors really went well together. We served the fish with steamed asparagus, which added to a great combination of flavors.


2 Orange Roughy fillets
4 white peaches
1 Tbsp minced fresh tarragon leaves
1 lime, juiced
2 tsp cracked black peppercorns
3 Tbsp butter
2 Tbsp vegetable oil
2 medium cloves of garlic, minced
1 shallot, minced
1 egg
Flour, for breading
Italian bread crumbs, for breading

Peach Salsa

1. Cut peaches in half and remove pits.
2. Chop peaches into 1/4" pieces and place in medium bowl.
3. Add tarragon leaves, lime juice, and cracked peppercorns.
4. Lightly toss and set aside.

Orange Roughy

1. Heat oil, butter, and garlic in medium frying pan.
2. Add shallots to pan and saute until tender.
3. Whisk egg in a small to medium bowl.
4. Roll fish in flour.
5. Dip floured fish in egg and then roll fish in Italian bread crumbs.
6. Place fish in pan and cook approximately 4 minutes per side or until desired doneness.
7. Place fish on plate and top with peach salsa.