Orange Roughy with Coconut Milk Sauce

Ingredients:

4 tablespoons butter

4 (6-ounce) orange roughy fillets

1/2 cup onion, peeled and chopped

1 bay leaf

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 cup white wine

2 tablespoons lemon juice

2 teaspoons cornstarch

1 cup coconut milk

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

In a skillet melt 2 tablespoons butter and cook orange roughy fillet, chopped onion, bay leaf, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Saute over medium-low heat for 1 to 2 minutes, turn and cook another minute.

Add white wine and poach for 5 minutes, or until the fish flakes easily when probed with a fork.prinkle with lemon juice. Remove from heat. Place onto a warmed serving plate if desired.

Meanwhile, melt remaining 2 tablespoons butter in another skillet over medium heat and cook until browned. Add cornstarch and stir well. Gradually stir in coconut milk and cook for 4 to 5 minutes, stirring constantly, or until thickened. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour over the cooked fish.

Makes 4 servings.