Subj : BH&G 2208
To   : ALL
From : DAVE DRUM
Date : Thu Mar 25 2021 15:34:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Roughy w/Lemon Sauce
 Categories: Seafood, Citrus, Vegetables, Pasta
      Yield: 4 Servings
 
      1 lb Orange roughy or red snapper
           - filets; 1/2" thick
      1 lb Asparagus spears
     14 oz Can chicken broth
      2 ts Fine shredded lemon peel
    1/8 ts Black pepper
      1 md Yellow bell pepper; in
           - strips
      4 ts Cornstarch
      2 tb Snipped fresh chives
      2 c  Hot cooked couscous
 
  Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 4
  serving-size pieces, if necessary; set aside. Snap off and
  discard woody bases from asparagus. Cut asparagus in half;
  set aside.
  
  In a 10" skillet combine 1 cup of the broth, the lemon
  peel, and black pepper. Bring to boiling; reduce heat.
  Carefully add fish and asparagus. Cook, covered, over
  medium-low heat for 4 minutes. Add sweet pepper strips.
  Cook, covered, 2 minutes more or until fish flakes easily
  when tested with a fork. Using a slotted spatula, transfer
  fish and vegetables to a serving platter, reserving liquid
  in skillet. Keep fish and vegetables warm while preparing
  sauce.
  
  For sauce, stir together remaining broth and cornstarch.
  Stir into liquid in skillet. Cook and stir until thickened
  and bubbly. Cook and stir for 2 minutes more. Stir in
  chives. Arrange fish and vegetables on couscous; spoon
  sauce over top.
  
  Makes 4 servings.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... They're not leftovers, they're frozen assets!
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