Butterfish with Apples
11.5” Sauté pan; 1 Qt. sauce pan
- Calories 401,2
- Proteins 34,3 g
- Fat 17 g
- % Fat 38 %
- Carbohidrates 28,2 g
- Fiber 4,2 g
- Cholesterol 112 mg
- Sodium 257 mg
- 1 Tbsp. Margarine, divided
- 2 Granny Smith apples, cored, sliced
- ½ Cup unsweetened apple juice
- ½ Cup dry white wine, or water
- 1 ½ Lbs. Butterfish, or Pacific Pompano
- 3 Green onion, thinly sliced
- 1 Tbsp. Flour
- 1/2 Cup skim milk
- 2 Tbsp. Nonfat dry milk
- 2 Tsp. Dijon-style mustard
In large sauté pan over MEDIUM heat, melt ½ teaspoon margarine sauté apples until lightly golden on both sides and just starting to soften. Remove apple slices to plate.
Arrange fish in pan, placing apples on top; add apple juice and wine. Cover with Temp-Tone® control OPEN; cook until tone sounds. Reduce heat to LOW, CLOSE control and cook 8 to 10 minutes, until fish flakes easily when tested with a fork. Drain, reserving cooking liquid; transfer fish and apples to heated serving platter and keep warm.
In sauce pan over MEDIUM heat, melt remaining ½ tablespoon margarine; sauté onion briefly. Stir in flour; cook until bubbly, about 1 minute. Combine skim mik and dry milk; blend into onion and flour mixture, along with mustard and ¼ cup reserved cooking liquid. Cook and stir until thickened. Spoon sauce over fish and serve immediately.