2 Servings

Ingredients:
4 tbsp. (1/2 stick) butter
1/2 lb. mushrooms, sliced
1/4 cup Cognac or brandy
1/2 cup canned crushed tomatoes with added puree
1/2 cup whipping cream
2 tsp. minced fresh thyme or 1 teaspoon dried
2 7-to 8-oz. orange roughy fillets
1/2 cup grated Gruyère cheese

Directions:
Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms; sauté until golden, about 7 minutes. Add Cognac; simmer until liquid reduces to glaze. Reduce heat to medium.
Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper.
Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet; sauté until just cooked through, about 3 minutes per side.
Transfer fish to broiler-proof baking dish. Spoon sauce over. Sprinkle cheese over. Broil until cheese melts, about 2 minutes.

Counts per entire recipe:
24.5/ 1821.89/ 146.29/ 70.47

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
12.25/ 910.95/ 73.15/ 35.24