Orange roughy in wine sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Orange roughy |
| ¼ | cup | Chopped onion |
| 1 | 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 |
Directions
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