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Baked Fish with Mushrooms and Cream
4 tb Butter; (1/2 stick)
1/2 lb Mushrooms; sliced
1/4 c Cognac or brandy
1/2 c Canned crushed tomatoes with added puree
1/2 c Whipping cream
2 ts Minced fresh thyme or 1 teaspoon dried
2 Orange roughy fillets; (7-to 8-ounce)
1/2 c Grated Gruyere cheese
Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over
medium-high heat. Add mushrooms; saute until golden, about 7 minutes.
Add Cognac; simmer until liquid reduces to glaze. Reduce heat to
medium. Add tomatoes, cream and thyme; simmer until sauce thickens,
stirring occasionally, about 7 minutes. Season with salt and pepper.
Melt remaining 2 tablespoons butter in another heavy large skillet
over medium-high heat. Season fish with salt and pepper. Add fish to
skillet; saute until just cooked through, about 3 minutes per side.
Transfer fish to broiler-proof baking dish. Spoon sauce over.
Sprinkle cheese over. Broil until cheese melts, about 2 minutes.
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