Sauteed Orange Roughy
Yield
2 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
margarine
|
|
| ½ | cup |
white wine
|
*
|
| ½ | teaspoon |
dill weed
|
|
| 1 | each |
garlic cloves
minced |
|
| ¼ | cup |
mushrooms
chopped |
*
|
| ½ | pound |
orange roughy
|
* |
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
margarine
|
|
| 118 | ml |
white wine
|
*
|
| 2.5 | ml |
dill weed
|
|
| 1 | each |
garlic cloves
minced |
|
| 59 | ml |
mushrooms
chopped |
*
|
| 226.8 | g |
orange roughy
|
* |
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | wedges |
lemon
|
*
|
Directions
Heat margarine, wine, dill week, garlic and mushrooms in skillet until hot.
Add fish, sauté until fish flakes when tested with a fork.
Remove to a warm platter.
Sprinkle with parsley. Garnish with lemon.
