Fish Fillets with Lemon Dill Sauce

FISH FILLETS WITH LEMON DILL SAUCE

1⁄4-lb. fresh mushrooms, sliced	1 tablespoon lemon juice
2 green onions, sliced	1⁄3 teaspoon dill weed
2 tablespoons butter or margarine	1⁄4 teaspoon salt
11⁄2 teaspoons all-purpose flour	Dash ground black pepper
1⁄4 cup milk	1 to 2 orange roughy or other firm fish
2 tablespoons water	fillets, (about 8-ounces each)
1 tablespoon white wine	1⁄4 cup cream, optional

Set skillet temperature to 300°F. Add mushrooms, onions and butter. Saute, stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute. Combine milk and water.

Reduce temperature to “WARM”, add milk mixture to skillet and cook, stirring constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish fillets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or until fish flakes easily with a fork. Lift fish from sauce with a wide spatula.

If not using cream, spoon sauce over fish and serve. If desired, remove fish from serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered 1 to 2 minutes. Spoon sauce over fish.

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