Butterfish With Zucchini And Yogurt Recipe

• 1 lb butterfish fillets
• 2 med zucchini
• 1/4 c. water
• 2 Tbsp. margarine
• 1/2 c. dry white wine
• 1 Tbsp. chopped shallots
• 1 Tbsp. butter (optional)
• 1 c. low-fat plain yogurt
• 1 x egg

1. Trim the butterfish and cut at an angle in 1 1/2-inch slices.
2. Wash zucchini and cut into 2- to 3-inch long wedges.
3. Put water, 1 Tbsp.
4. margarine, and zucchini in saucepan.
5. Cover and cook 5 min.
6. Remove from heat and keep hot.
7. Grease a baking dish.
8. Place butterfish slices in one layer, and add in the wine.
9. Cover dish loosely and bake for 8 min.
10. Drain pan liquids into a skillet.
11. Add in chopped shallots and optional Tbsp.
12. of butter.
13. Reduce liquid over high heat to less than 1/2 c.. Add in yogurt, stirring constantly with a wire whisk.
14. Beat egg in a small bowl.
15. Stir some of the warm liquid into the egg to hot, and then add in to the warm liquid.
16. Cook, stirring constantly, till the sauce is thickened, about 2 or possibly 3 min.
17. Don't boil.
18. Spoon the sauce onto a hot plate.
19. Arrange the fish slices and zucchini wedges on the sauce.
20. This recipe yields 4 servings.

butterfish, zucchini, water, margarine, white wine, shallots, butter, lowfat plain yogurt, egg

Taken from cookeatshare.com/recipes/butterfish-with-zucchini-and-yogurt-95744 (may not work)