Fillets In Red Wine
|Chopped onion||3 Tablespoon|
|Chopped celery||2 Tablespoon|
|Reduced-calorie margarine||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Red wine||2 Tablespoon|
|Dried rosemary leaves||1⁄8 Teaspoon|
|Dried marjoram leaves||1⁄8 Teaspoon|
|Fish fillets||12 Ounce, cut into 4 serving-size pieces (About 1/2 Inch Thick)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Snipped fresh parsley||2 Teaspoon|
In 9-inch square baking dish, combine onion, celery, margarine and garlic.
Cover with plastic wrap.
Microwave at High for 2 to 3 minutes, or until tender-crisp.
Stir in red wine, rosemary, marjoram and pepper.
Arrange fillets with thickest portions toward outside of dish.
Spoon vegetables and wine mixture over fillets.
Top with mushrooms.
Microwave at High for 4 to 8 minutes longer, or until fish flakes easily with fork, rotating dish once.
Let stand, covered, for 3 to 4 minutes.
Sprinkle with parsley before serving.