Yield: 1 servings
[edit] Ingredients
1 ½ |
pounds Orange roughy |
¼ |
cup Chopped onion |
1 |
Minced garlic clove |
2 |
tablespoons Butter/margarine |
1 |
small Chopped tomato, (½ cup) |
⅓ |
cup Dry white wine |
1 |
tablespoon Snipped parsley |
½ |
teaspoon Salt |
1 |
dsh Pepper |
⅓ |
cup Milk |
2 |
teaspoons Cornstarch |
[edit] Preparation
Step 1 |
Thaw fish, if frozen. In 10-inch skillet, cook onion and garlic in butter. |
Step 2 |
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. |
[edit] About Orange Roughy In Wine Sauce
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