Prep 5 mins
Cook 30 mins
This is a family favourite from an old BH&G cookbook. I normally use sole, but you can substitute with whatever fish you prefer or is available.
- 6 fish fillets, fresh or frozen
- 1⁄4 cup chopped onion
- 1 clove garlic, minced
- 1 cup sliced mushrooms (or 1 small can, drained)
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 cup dry white wine
- 2 tomatoes, peeled,seeded & coarsely chopped or 1 (16 ounce) can tomatoes, drained & chopped
- 2 tablespoons parsley
- 1 teaspoon sugar
- 1 teaspoon instant vegetable bouillon granules
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- Thaw fish, if frozen.
- Sprinkle each fillet with salt& pepper.
- Roll up fillets& secure with tooth pick.
- Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes.
- Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil.
- Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.
- Remove fish to a platter, cover& keep warm.
- Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups.
- Combine water& corn starch& add to skillet.
- Cook, stirring constantly,'til mixture is thickened& bubbly.
- Spoon sauce over fish.
I like this dish a lot and will definitely make it again but next time I'll skip the cornstarch step since I didn't have that much liquid in the pan so it clumped up a bit, but that could have been my mistake. Thank you.
Countrylady, I really enjoyed this recipe. I was working with frozen Mahi Mahi fillets from Costco but they didn't taste like frozen using this method of cooking. However, I did not cook them as long, 10 minutes at the most. Then I kept them warm while I finished the sauce, then served them along side garlic mashed potatoes and peas. The sauce did really nice things to the mashed potatoes. Anyway, next time I'll make it with fresh whatever and see if I can spot the difference. Thanks for a keeper!