Feb/March Recipe Challenge:
4 white fish fillets (e.g., flounder, catfish, tilapia), about 4 oz each, fresh or frozen and thawed
2 Tbs butter, melted
1/4 cup chopped onion
1 garlic clove, minced
1 cup sliced fresh mushrooms
1 Tbs butter
1/4 cup sour cream
1 Tbs flour
1/2 cup chicken broth
1 Tbs Busha Browne's Spicy Hot Pepper Sherry
Snipped fresh chives as an optional garnish
Use a pastry brush to brush both sides of the fish fillets with half of the melted butter, then sprinkle each fillet lightly with paprika. Roll up each fillet starting with the narrow end, and secure each roll with wooden toothpicks. Stand the rolls on a broiling pan and brush the tops with some of the remaining melted butter. Place under the broiler (about 4 inches from the coils) and broil for 8 to 10 minutes, checking to make sure they're not burning. Remove broiler pan from oven and use tongs to carefully turn each roll over. Brush with remaining melted butter and broil for another 8 minutes or until the fish flakes easily (test with a fork). Remove from oven.
While the fish is broiling, melt 1 Tbs butter in a medium saucepan over medium heat, and saute the onion, garlic and mushrooms until tender. In a small bowl, combine the sour cream and flour, then stir in the chicken broth. Add this into the saucepan with the onion mixture. Cook over medium heat while stirring, until the sauce is thickened and bubbly, then cook an additional minute while stirring. Add the pepper sherry and stir to mix well and heat thoroughly. Remove sauce from heat.
Place the fish rolls on a serving platter and spoon some of the sauce over the rolls. Place the remaining sauce in a small bowl for serving on the table. Sprinkle the rolls with snipped fresh chives, if desired. Serves 4.
PS: Don't forget to submit your favorite recipes for the Feb/March Recipe Challenge, and receive coupons for your favorite Carolina Sauce Company products!