| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | 2 | Servings | ||
INGREDIENTS
| 2 | md | Size fillets of orange roughy or fish of your choice |
| 1 | c | Skim milk |
| 1/4 | c | Lite soy sauce |
| 3 | Cloves of minced fresh garlic or 2 teaspoons of garlic powder | |
| 2 | c | Sliced raw mushrooms (button) |
| 3 | tb | Capers |
| Fresh lemon juice |
INSTRUCTIONS
Marinate fish in a combination of milk, soy sauce, garlic for several hours. (I usually put the fish in this mixture in the morning) Place the mushrooms in a non stick skillet sprayed with Pam type spray. Saute mushrooms until tender and slightly brown, add capers and heat through. Remove from the skillet and keep warm. While cooking mushrooms start the fish. Remove fish from marinade, place on paper towels and pat dry. On one side of the fish put a seasoning such as original Ms Dash or seasoning for broiled fish. I usually use both. Spray skillet (I prefer cast iron) with a Pam type spray and add 2 teaspoons of oil. Let skillet get fairly hot and place the fish non seasoned side down. Allow to brown and flip over. Allow browning on the seasoned side, but careful not to burn. The whole process of cooking the fish takes about 5-6 minutes, depending on the thickness of the fillets. Remove from the skillet, top with the mushroom and caper mixture and squeeze fresh lemon on the top of each fillet. Serve with rice (I prefer brown) and vegetable. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Ruthellen Mentgen <[email protected]> on Sep 18, 1997
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