Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ pounds | Orange roughy |
¼ cup | Chopped onion |
1 \N | Minced garlic clove |
2 tablespoons | Butter/margarine |
1 small | Chopped tomato; (1/2 cup) |
⅓ cup | Dry white wine |
1 tablespoon | Snipped parsley |
½ teaspoon | Salt |
1 dash | Pepper |
⅓ cup | Milk |
2 teaspoons | Cornstarch |
From: HallieByrd <HallieByrd@...> Thaw fish, if frozen. In 10-inch skillet, cook onion and garlic in butter.
Add fish, tomato, wine, parsley, salt and pepper. Cover; cook over low heat 10-12 minutes or until fish is done. Remove fish, keep warm. Blend milk and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook 1-2 minutes more. Pour over fish.
Posted to recipelu-digest by jeryder@... on Mar 17, 1998