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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 (3-ounce) sole or orange roughy fillets |
1/2 cup dry vermouth |
1 teaspoon capers |
1 (8-ounce) bottle clam juice |
1 large egg yolk |
2 tablespoons light mayonnaise |
1 tablespoon 1% low-fat milk |
1/8 teaspoon ground red pepper |
1/2 cup minced fresh parsley |
8 (1/4-inch-thick) slices diagonally cut french bread baguette, toasted |
Directions:
1. Arrange fish in a single layer in bottom of a 10-inch skillet; add vermouth, capers, 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 9 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. Spoon 3 tablespoons sauce onto each of 4 plates; top each portion with 2 fillets and 2 toast slices.
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