-13-
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
1
1
⁄
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.
