Orange roughy with lemon sauce

---------- Recipe via Meal-Master (tm) v8.03

Title: Orange roughy with lemon sauce
Categories: Cyberealm, Mom's best, Seafood
Yield: 2 servings

2 Orange roughy fillets (4 oz
-each or use any white fish
-of your choice)
1 Egg white
3 T Seasoned dried bread crumbs
2 t Olive or vegetable oil
1/3 c Water
1/4 c Dry white table wine
1 T Each parsley and fresh lemon
-juice
1/2 t Instant chicken broth mix
1 Garlic clove minced

1. Dip 1 fish fillet in the egg white, and then into bread crumbs. Coat
both sides evenly; repeat for the remaining fillet. Be sure all sides are
covered evenly!

2. In a 9 inch non stick skillet, heat oil; add fillets and cook over
medium high heat turning once, until fish is cooked thoroughly and flakes
easily when tested with a fork, usually 3-5 minutes on each side. Transfer
fish to a platter and keep warm.

3. To the same skillet add garlic and cook over medium heat until golden,
about 30 seconds. Stir in water, wine, parsley, lemon juice, and broth mix.
Cook over high heat until mixture comes to a boil; continue to cook until
mixture is reduced to about 1/4 cup, about 4-5 minutes. Pour over fish and
serve.

This recipe is great with wild rice and steamed carrots in honey and brown
sugar!!

calories: 240 per serving

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