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| 1 Esslöffel | soy sauce |
| 1 Teelöffel | chilli Powder |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | garlic powdered |
| 1/2 Teelöffel | red pepper ground |
| 1 x ca. 450 g | Orange roughy fillets * |
| 1 Tasse | mushrooms thinly sliced |
| 1/2 mittel | Onions thinly sliced |
| | Separated into rings |
| 1/2 mittel | green bell pepper |
| | Thinly sliced |
| 1/2 mittel | red bell pepper |
| | Thinly sliced |
| 1/2 Tasse | Salt-free chicken broth |
| 1/2 Tasse | Champagne |
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* or use any firm white-fleshed fish
Sprinkle the soy sauce, chile powder, salt, garlic and red pepper over both sides of the fish. Spray the inside of a large skillet with cooking spray and place over high heat. Add the fish and cook for 4 min per side, turning often to prevent burning. Transfer the fish to a platter and keep warm. Spray the skillet again with cooking spray and place over high heat. Add the mushrooms, onion and bell peppers; cook, stirring, for 5 min. Remove from the heat and spoon on top of the fish. To the same skillet, add the broth and champagne. Cook for 5 min, or until the liquid is reduced by half; spoon over the fish.
Compliments of:
Kathleen's Recipe Swap Page recipes@ilos.net
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