| 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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