Orange Roughy with Champagne Sauce

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Title: Orange Roughy with Champagne Sauce
Categories: Fish, Mine
Yield: 4 servings

1 tb Soy sauce
1 ts Chile powder
1/2 ts Salt
1/2 ts Garlic powder
1/2 ts Ground red pepper
1 lb Orange roughy fillets *
1 c Mushrooms, thinly sliced
1/2 md Onion(s), thinly sliced
Separated into rings
1/2 md Green bell pepper
Thinly sliced
1/2 md Red bell pepper
Thinly sliced
1/2 c Salt-free chicken broth
1/2 c Champagne

* or use any firm white-fleshed fish

Sprinkle the soy sauce, chile powder, salt, garlic and red pepper
over both sides of the fish. Spray the inside of a large skillet with
cooking spray and place over high heat. Add the fish and cook for 4
min per side, turning often to prevent burning. Transfer the fish to
a platter and keep warm. Spray the skillet again with cooking spray
and place over high heat. Add the mushrooms, onion and bell peppers;
cook, stirring, for 5 min. Remove from the heat and spoon on top of
the fish. To the same skillet, add the broth and champagne. Cook for
5 min, or until the liquid is reduced by half; spoon over the fish.

Compliments of:

Kathleen's Recipe Swap Page recipes@ilos.net
http://www.ilos.net/~q591b4/recipe

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