1 tablespoon olive oil
½ cup fresh mushrooms, sliced
½ cup green onions, chopped
1 clove garlic, minced
12 ounces fish fillets
2 tablespoons blush wine
1 fresh tomato, peeled, cored and sliced
2 tablespoons fresh parsley, snipped
Hungarian paprika (optional)
- In skillet, heat olive oil. Add mushrooms, onions and garlic. Saute for 1-2 minutes.
- Add wine, tomato, parsley and fish. Cover and simmer for 5-8 minutes or until fish flakes easily with fork.
- Remove fillets to warm platter. Pour tomato sauce over fish. (For a thicker sauce, boil down for 1-3 minutes first). Garnish with paprika and lemon wedges.