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Fish Fillets With Ragout Sauce

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  Butter/Margarine 1 1⁄2 Teaspoon
  Bell peppers 3 Large, cut into very thin strips (Red, Green And/Or Yellow)
  White wine or water 3 Tablespoon
  Savory herb with garlic soup mix/Golden onion soup mix 1 Tablespoon (1 Envelope Lipton Recipe Secrets)
  Water 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
  Fish fillets 1 Pound

In 12-inch skillet, melt butter over medium heat and cook peppers, stirring occasionally, 5 minutes or until softened.
Remove 1/2 of the peppers; reserve.
Add wine to skillet and bring to a boil over high heat, stirring frequently.
Stir in savory herb with garlic soup mix blended with water and lemon juice.
Bring to a boil over high heat.
Reduce heat to low and continue simmering 10 minutes or until sauce is slightly thickened.
Meanwhile, top fish with equal portions of reserved peppers; roll up and secure with wooden toothpicks.
Arrange fish in skillet and simmer covered 8 minutes or until fish flakes.
Remove toothpicks before serving.

Recipe Summary

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 641 Calories from Fat 149

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 4.2 g20.8%

Trans Fat 0 g

Cholesterol 316.1 mg105.4%

Sodium 1458.4 mg60.8%

Total Carbohydrates 37 g12.4%

Dietary Fiber 9.2 g37%

Sugars 15.7 g

Protein 85 g169.6%

Vitamin A 43.8% Vitamin C 735.2%

Calcium 30.1% Iron 10.9%

*Based on a 2000 Calorie diet

Fish Fillets With Ragout Sauce Recipe