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Poached Orange Roughy

1 lb Orange roughy fillets
1/2 c Chopped celery & leaves
1/2 c Sliced onion
1/8 ts Pepper
1 Sliced tomato
1 Sliced lemon
1 lg Bay leaf
1/4 c Water
1/2 ts Sugar
1 ts Cider vinegar


Cut fillets crosswise into strips about 1/2" wide. In large skillet, cook celery & onion in oil until tender. Arrange fish over vegetables. Sprinkle with pepper. Cover fish with tomato & lemon slices. Combine water, sugar & vinegar & bay leaf. Pour over fish mixture. Cover & simmer 8-10 minutes. Remove bay leaf before serving.




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