RECIPES
FISH FILLETS WITH LEMON DILL SAUCE
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 | Dash ground black pepper |
1⁄4 cup milk | 1 to 2 orange roughy or other firm |
1 tablespoon white wine | fish fillets, (about |
1⁄4 cup cream, optional |
|
Set skillet temperature to 300° F. Add mushrooms,onions and butter.Sauté, 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.