Recipe information
Yield
Serves 2
Ingredients
4 tablespoons (1/2 stick) butter
1/2 pound mushrooms, sliced
1/4 cup Cognac or brandy
1/2 cup canned crushed tomatoes with added puree
1/2 cup whipping cream
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 7-to 8-ounce orange roughy fillets
1/2 cup grated Gruyère cheese
Preparation
Step 1
Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms; sauté until golden, about 7 minutes. Add Cognac; simmer until liquid reduces to glaze. Reduce heat to medium. Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper.
Step 2
Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet; sauté until just cooked through, about 3 minutes per side. Transfer fish to broiler-proof baking dish. Spoon sauce over. Sprinkle cheese over. Broil until cheese melts, about 2 minutes.
