Ingredients
4
tbsp (1/2 stick) butter
1/2
pound mushrooms, sliced
1/2
cup canned crushed tomatoes with added puree
2
tsp minced fresh thyme or 1 tsp dried
2
7-to 8-ounce orange roughy fillets
1/2
cup grated Gruyère cheese
Directions
1.
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.
2.
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.
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