| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Fish, Main dish |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Halibut fillets |
| 3 |
tb |
Butter |
| 1/2 |
c |
Chicken broth or white wine |
| 1 |
|
Clove garlic, minced |
| 1/2 |
ts |
Tarragon or basil |
| 1/2 |
ts |
Dijon mustard |
| 1 |
c |
Fresh tomatoes, minced |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Paprika |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
Wipe each fillet with paper towel, then cut in half lengthwise and roll up
each piece. Place the butter in a 9 inch microwave safe pie plate and melt
at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon
or basil, dijon mustard, tomatoes and sugar. Cover and cook 5 minutes at
high. Stir well. Place the fish rolls side by side in the dish and baste
with the sauce. Cook 8 minutes at medium high basting with juice halfway
throug the cooking. Remove the fish with a perforated spoon and place it
in a warm dish. To the sauce remaining in the cooking dish, add the cream
and paprika; stir. Cook 4 minutes at high, stirring once. Pour over the
fish and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The church is prayer-conditioned.”