Recipe: Electric Skillet Fish Fillets with Lemon Dill Sauce (serves 2)

ELECTRIC SKILLET FISH FILLETS
WITH LEMON DILL SAUCE

1/4 lb. fresh mushrooms, sliced
2 green onions, sliced
2 tablespoons butter or margarine
1 1/2 teaspoons all-purpose flour
1/4 cup milk
2 tablespoons water
1 tablespoon white wine
1 tablespoon lemon juice
1/3 teaspoon dill weed
1/4 teaspoon salt
Dash ground black pepper
1 to 2 orange roughy or other firm fish fillets, about 8-ounces each
1/4 cup cream (optional)

Set skillet temperature to 300 degrees F. Add mushrooms, onions, and butter. Saute, stirring frequently, 2 minutes.

Add flour; cook, stirring constantly, 1 minute.

Reduce temperature to "WARM".

Combine milk and water. 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.

To add the cream, 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.

Servings: 2
Source: Rival