Number of Servings: 4
4 fillets of any fish
2 - 4 butter pats per fillet
2 cloves garlic per fillet
1 scallion or shallot per fillet
1/2 cup dry white wine
salt and pepper
Fillet fish so there is no skin on the meat.
Place fillets in casserole or covered dish large enough to lay fillets without layering meat.
Place 2-4 pats of butter under each fillet.
Season fillets with salt and pepper to taste.
Place sliced garlic cloves on fillets.
Place some scallions or shallots on fillets.
Add wine to casserole, cover and microwave on high for 5 minutes.
Notes & Variations:
The recipe is good using any fish with white meat such as cod, halibut, perch and walleye.
Chicken broth can be substituted for the white wine.
It is also good using salmon, steelhead, or trout.
Contributor: John Hall, RRGC