Frank's Recipes! Orange Roughy with Champagne Sauce

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Orange Roughy with Champagne Sauce

Yield: 4 Servings

1 tablespoon Soy sauce
1 tsp Chile powder
1/2 tsp Salt
1/2 tsp Garlic powder
1/2 tsp Ground red pepper
1 lb Orange roughy fillets *
1 cup Mushrooms, thinly sliced
1/2 med Onion(s), thinly sliced, Separated into rings
1/2 med Green bell pepper, Thinly sliced
1/2 med Red bell pepper, Thinly sliced
1/2 cup Salt-free chicken broth
1/2 cup Champagne

* 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.