Recipe - Red Roughy

Fresh Spinach Leaves enough
for 2 beds; 1 for each
fillet
12 ounce Orange roughy 2 fillets
1 tablespoon Margarine
1 tablespoon Flour
1 Crushed small garlic clove
One half cup Milk
1 Ripe tomato blanched &
pressed through food
processsor or One half cup
tomato juice
1 teaspoon White wine
1 teaspoon Lemon juice
Salt
Pepper
Ground oregano
Thyme

From: HallieByrd HallieByrd@aol.com

Clean spinach, blanch, drain and arrange on plates as a bed for the fish.
Poach or broil roughy until fish turns opaque and flakes when tested with a
fork. Place each fillet on a spinach bed and top with white tomato sauce.

SAUCE: Melt margarine over medium heat. Add flour and garlic. Whisk until
frothy. Continue whisking about 1 minute. Add milk and whisk until slightly
thickened. Reduce heat to low and add tomato. Whisk in wine, lemon juice,
salt and pepper, oregano and thyme. Sauce may be kept warm over low heat.
This is a rather thin sauce . NOTE: Can poach fish in One half 1 inch of water
in a skillet large enough to hold both fillets. Bring water to a boil, add
the fish, cover and reduce heat and simmer until fish is opaque and flakes.

Posted to recipeludigest by jeryder@juno.com on Mar 17, 1998