| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Orange roughy |
| 1/4 | c | Chopped onion |
| 1 | Minced garlic clove | |
| 2 | tb | Butter/margarine |
| 1 | sm | Chopped tomato; (1/2 cup) |
| 1/3 | c | Dry white wine |
| 1 | tb | Snipped parsley |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1/3 | c | Milk |
| 2 | ts | Cornstarch |
INSTRUCTIONS
From: HallieByrd <HallieByrd@aol.com> 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@juno.com on Mar 17, 1998
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”