Fish Fillets With Ragout Sauce
|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.