BUTTERFISH WITH APPLES
1 tablespoon margarine, divided
2 Granny Smith apples, cored, sliced
½ cup unsweetened apple juice
½ cup dry white wine, or water
1 ½ pounds butterfish, or Pacific Pompano
3 green onions, thinly sliced
1 tablespoon flour
½ cup skim milk
2 tablespoons nonfat dry milk
2 teaspoons Dijon-style mustard
In large skillet over medium heat, melt 1/2 tablespoon margarine; saute apples until lightly golden on both sides and just starting to soften. Remove apple slices to plate.
Arrange fish in pan, placing apples on top; add apple juice and wine. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 8 to 10 minutes, until fish flakes easily when tested with a fork. Drain, reserving cooking liquid; transfer fish and apples to heated serving platter and keep warm.
In sauce pan over medium heat, melt remaining ½ tablespoon margarine; sauté onion briefly. Stir in flour; cook until bubbly, about 1 minute. Combine skim milk and dry milk; blend into onion and flour mixture, along with mustard and ¼ cup reserved cooking liquid. Cook and stir until thickened. Spoon sauce over fish and serve immediately.