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Orange Roughy in Wine Sauce

1 1/2 lb Orange roughy
1/4 c Chopped onion
1 Minced garlic clove
2 tb Butter/margarine
1 sm Chopped tomato; (1/2 cup)
1/3 c Dry white wine
1 tb Snipped parsley
1/2 ts Salt
1 ds Pepper
1/3 c Milk
2 ts Cornstarch

Thaw fish, if frozen. In 10-inch skillet, cook onion and garlic in butter. 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.

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