1 tablespoon olive oil
1/2 cup fresh mushrooms, sliced
1/2 cup green onions, chopped
1 clove garlic, minced
12 ounces fish fillets
2 tablespoons blush wine
1 fresh tomato, peeled, cored and sliced
2 tablespoons fresh parsley, snipped
Hungarian paprika (optional)
Lemon slices
In skillet, heat olive oil. Add mushrooms, onions and garlic. Sauté for 1 to 2 minutes.
Add wine, tomato, parsley and fish. Cover and simmer for 5-8 minutes or until fish flakes easily with fork.
Remove fillets to warm platter. Pour tomato sauce over fish. (For a thicker sauce, boil down for 1 to 3 minutes first). Garnish with paprika and lemon wedges.
Makes 4 servings.
Calories 132, Fat 4 g, Carbs 4 g, Sodium 59 mg, Fiber 1 g.
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