2 tbsp butter
3 large leeks (white and pale green parts only), halved lengthwise and sliced
2 tsp sugar
4 6-8 oz orange roughy fillets
1/2 cup 1% milk (recipe calls for heavy cream)
1/4 cup dry vermouth (not found in database)
Fresh chives cut into 1" lengths (can substitute green onions)
Salt and pepper to taste

Serves 4

Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with a dash fof salt and pepper. Saute 5 minutes, reduce heat cover and cook about 10 minutes.
Season fish with salt and pepper to taste. Arrange atop leeks, add milk and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.
Boil sauce until slightly thickened, about 3 minutes. Top fish with sauce and leeks, garnish with chives (or onion) and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user HIZBUG.

 

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