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1 pound Monkfish
2 tablespoon Butter
4 ounce Mushrooms, Sliced
1 small Onion, Chopped
1 teaspoon Thyme, Fresh Chopped
¼ teaspoon Salt
1 dash Pepper, White
½ teaspoon White Wine, Dry
½ cup Sour Cream
If fish fillets are large, cut into 4 serving pieces. Cook mushrooms and onion in butter 3 minutes over medium heat, stirring occasionally.
Remove mushrooms and onion from skillet. Place fish fillets in skillet. Sprinkle with thyme, salt and pepper. Stir in wine. Heat to boiling; reduce heat. Cover and simmer 15 minutes or until fish flakes easily with fork.
Remove fish and keep warm. Heat liquid in skillet to boiling. Boil 2 minutes or until reduced by half; remove from heat. Gradually stir in sour cream. Stir in mushrooms and onion. Cook over medium heat 2 minutes, stirring occasionally, until mushrooms are hot.
2 tablespoon Butter
4 ounce Mushrooms, Sliced
1 small Onion, Chopped
1 teaspoon Thyme, Fresh Chopped
¼ teaspoon Salt
1 dash Pepper, White
½ teaspoon White Wine, Dry
½ cup Sour Cream
If fish fillets are large, cut into 4 serving pieces. Cook mushrooms and onion in butter 3 minutes over medium heat, stirring occasionally.
Remove mushrooms and onion from skillet. Place fish fillets in skillet. Sprinkle with thyme, salt and pepper. Stir in wine. Heat to boiling; reduce heat. Cover and simmer 15 minutes or until fish flakes easily with fork.
Remove fish and keep warm. Heat liquid in skillet to boiling. Boil 2 minutes or until reduced by half; remove from heat. Gradually stir in sour cream. Stir in mushrooms and onion. Cook over medium heat 2 minutes, stirring occasionally, until mushrooms are hot.