| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fish, Mine | 4 | Servings | |
INGREDIENTS
| 1 | tb | Soy sauce |
| 1 | ts | Chile powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Ground red pepper |
| 1 | lb | Orange roughy fillets * |
| 1 | c | Mushrooms, thinly sliced |
| 1/2 | md | Onion(s), thinly sliced |
| Separated into rings | ||
| 1/2 | md | Green bell pepper |
| Thinly sliced | ||
| 1/2 | md | Red bell pepper |
| Thinly sliced | ||
| 1/2 | c | Salt-free chicken broth |
| 1/2 | c | Champagne |
INSTRUCTIONS
* 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@ilos.net http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest by q591b4@ilos.net on Aug 24, 1998
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