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Ingredients
- 4 Tbsp. Butter, (1/2 stick)
- 1/2 lb Mushrooms, sliced
- 1/4 c. Cognac or possibly brandy
- 1/2 c. Canned crushed tomatoes with added puree
- 1/2 c. Whipping cream
- 2 tsp Chopped fresh thyme or possibly 1 tsp. dry
- 2 x Orange roughy fillets, (7-to 8-oz)
- 1/2 c. Grated Gruyere cheese
Directions
- Preheat broiler. Heat 2 Tbsp. butter in heavy large skillet over medium-high heat. Add in mushrooms; saute/fry till golden brown, about 7 min.
- Add in Cognac; simmer till liquid reduces to glaze. Reduce heat to medium. Add in tomatoes, cream and thyme; simmer till sauce thickens, stirring occasionally, about 7 min. Season with salt and pepper.
- Heat remaining 2 Tbsp. butter in another heavy large skillet over medium-high heat. Season fish with salt and pepper. Add in fish to skillet; saute/fry till just cooked through, about 3 min per side.
- Transfer fish to broiler-proof baking dish. Spoon sauce over.
- Sprinkle cheese over. Broil till cheese melts, about 2 min.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 577g | |
| Calories 1103 | |
| Calories from Fat 797 | 72% |
| Total Fat 90.71g | 113% |
| Saturated Fat 55.62g | 222% |
| Trans Fat 0.0g | |
| Cholesterol 277mg | 92% |
| Sodium 740mg | 31% |
| Potassium 1166mg | 33% |
| Total Carbs 18.05g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.97g | 3% |
| Protein 30.19g | 48% |
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