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RECIPES
-14-
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 fillets,
2 tablespoons water (about 8-ounces each)
1 tablespoon white wine
1
/
4
cup cream, optional
Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté,
stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minutes.
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.
STIR-FRY BEEF AND BROCCOLI
1
⁄2 to
3
⁄4-lb. top round or sirloin
1
⁄4 teaspoon sugar
1 clove garlic, minced salt to taste
Dash ground ginger 2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided
3
⁄4 cup broccoli flowerets
2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced
1
⁄2 cup beef broth
1
⁄2 onion, sliced in thin wedges
1
1
⁄2 teaspoons cornstarch Hot cooked rice
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for
30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 tablespoon
soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room
temperature for 30 minutes.