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Bistro Fish Filets

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy
Ingredients

8 (3 ounce) sole or orange roughy filets
1/2 cup dry white wine
1 (8-ounce) bottled clam juice
1 large egg yolk
2 Tablespoons gf mayonnaise
1 Tablespoon low-fat milk
1/8 teaspoon red pepper flakes
1/2 cup minced fresh Italian parsley
Lemon, thinly sliced
8 (1/4-inch-thick) slices diagonally cut
Gf French bread baguette, toasted
Directions
Arrange fish in a single layer in a 10-inch skillet; add white wine and clam juice.

Bring to a simmer; cover and simmer over medium-low heat 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm; reserve cooking liquid.

Bring cooking liquid to a boil; cook until reduced by half (about 7 minutes).

Gradually add hot liquid to egg yolk in a bowl, stirring constantly with a whisk. Return egg mixture to pan. Add mayonnaise, milk, and red pepper; cook over medium heat 1 minute, stirring constantly. Stir in parsley.

Place 2 toast slices on plate, top with 2 filets and spoon 3 tablespoons of sauce over fish. Garnish with parsley and lemon slices.
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