Single Serving
Ingredients:
• 2 tsp. olive oil
• 2 tsp. white wine
• 1 tsp. tequila
• 2 tbsp. chicken broth
• 1 lime
• 2 oz. diced onion
• Asparagus spears
Preparation:
1. Slice the fillet lengthwise into two pieces.
2. Season with salt, pepper and lime and shape into a roll.
3. Brown the onion in olive oil.
4. Add the rolled fillet to pan.
5. Add tequila and flame.
6. Add white wine and chicken broth.
7. Cover and cook until done.
8. Serve with apricot sauce and asparagus garnish
Apricot Sauce: (6 servings)
Ingredients:
• 1-3/4 cups red wine
• 1-3/4 cups sherry
• 2 cups dried apricots
• 2 oz. sugar
• 3/4 oz. chicken bouillon powder
• 6-1/2 tbsp. rice vinegar
• 6-1/2 tbsp. soy sauce
• 6-1/2 tbsp. sesame seeds
Preparation:
1. Mix all ingredients except sesame seeds in a saucepan.
2. Cook over medium heat for 20 minutes.
3. Pour over fish fillet and garnish with sesame seeds.
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