12-28-2004, 12:32 AM
[font "Arial"]Fish Fillets with Shrimp Sauce [/url][/font]
A year-round treat: fish fillets plus a few ounces of sweet cooked and peeled shrimp for the sauce. Talk about convenience food!
INGREDIENTS
2 white fish fillets (about 6 oz. each
Salt and pepper
1/4 cup dry white wine
2 tsp. butter or margarine, cut into pieces
2 oz. ( 1/4 cup) tiny cooked shrimp
1 tsp. minced flat-leaf parsley
INSTRUCTIONS
Preheat the oven to 400°F. Season the fillets with salt and pepper and arrange them on a baking pan. Pour the wine over and dot with the butter.Bake, uncovered, until the fish is just opaque through the thickest part,6 to 10 minutes, depending on thickness of the fish. Transfer the fillets to warm plates and cover with foil. Pour the pan juices into a saucepan and boil, stirring occasionally, until the liquid is reduced to about 2tablespoons. Add the shrimp and parsley to the sauce and simmer until hot, about 1 minute longer. Taste the sauce for seasoning and spoon it over the fish.
A year-round treat: fish fillets plus a few ounces of sweet cooked and peeled shrimp for the sauce. Talk about convenience food!
INGREDIENTS
2 white fish fillets (about 6 oz. each
Salt and pepper
1/4 cup dry white wine
2 tsp. butter or margarine, cut into pieces
2 oz. ( 1/4 cup) tiny cooked shrimp
1 tsp. minced flat-leaf parsley
INSTRUCTIONS
Preheat the oven to 400°F. Season the fillets with salt and pepper and arrange them on a baking pan. Pour the wine over and dot with the butter.Bake, uncovered, until the fish is just opaque through the thickest part,6 to 10 minutes, depending on thickness of the fish. Transfer the fillets to warm plates and cover with foil. Pour the pan juices into a saucepan and boil, stirring occasionally, until the liquid is reduced to about 2tablespoons. Add the shrimp and parsley to the sauce and simmer until hot, about 1 minute longer. Taste the sauce for seasoning and spoon it over the fish.