Orange roughy with champagne sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Chile powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Ground red pepper |
| 1 | pounds | Orange roughy fillets * |
| 1 | cup | Mushrooms, thinly sliced |
| ½ | medium | Onion(s), thinly sliced |
| Separated into rings | ||
| ½ | medium | Green bell pepper |
| Thinly sliced | ||
| ½ | medium | Red bell pepper |
| Thinly sliced | ||
| ½ | cup | Salt-free chicken broth |
| ½ | cup | Champagne |
Directions
* or use any firm white-fleshed fish Sprinkle the soy sauce, chile powder, salt, garlic and red pepper over both sides of the fish. Spray the inside of a large skillet with cooking spray and place over high heat. Add the fish and cook for 4 min per side, turning often to prevent burning. Transfer the fish to a platter and keep warm.
Spray the skillet again with cooking spray and place over high heat. Add the mushrooms, onion and bell peppers; cook, stirring, for 5 min. Remove from the heat and spoon on top of the fish. To the same skillet, add the broth and champagne. Cook for 5 min, or until the liquid is reduced by half; spoon over the fish.
Compliments of:
Kathleen's Recipe Swap Page recipes@...
Posted to MM-Recipes Digest by q591b4@... on Aug 24, 1998