| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Orange roughy |
| 1/4 | c | Chopped onion |
| 1 | Minced garlic clove | |
| 2 | T | Butter/margarine |
| 1 | Chopped tomato, 1/2 cup | |
| 1/3 | c | Dry white wine |
| 1 | T | Snipped parsley |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 1/3 | c | Milk |
| 2 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 679
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 414.7mg
Sodium: 1816.8mg
Potassium: 1553.4mg
Carbohydrates: 19.1g
Fiber: 1.8g
Sugar: 8.6g
Protein: 115.8g