Orange roughy fillet is browned in seasoned butter, poached in wine and served with a tropical coconut milk pan sauce.

Fish with Coconut Milk Sauce

4 tablespoons butter
4 (6-ounce) orange roughy fillets (or other mild white fish such as cod)
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

1. 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.
2. Add white wine and poach for 5 minutes, or until the fish flakes easily when probed with a fork.
3. Sprinkle with lemon juice. Remove from heat. Place onto a warmed serving plate if desired.
4. 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.