4 tablespoons butter
1/2 pound mushrooms, sliced
1/4 cup Cognac or brandy
1/2 cup canned crushed tomatoes with added puree
1/2 cup whipping cream
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 8 ounce orange roughy fillets
1/2 cup grated Gruyere cheese
Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over
medium high heat. Add mushrooms; saute 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.
Melt remaining 2 tablespoons butter in another heavy large skillet
over medium high heat. Season fish with salt and pepper. Add fish to
skillet; saute 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.