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. Serves 2. Bon Appetit May 1994
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 298 (53%)|
|Amt Per Serving||% DV|
|Total Fat 33.1g||44 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 113.7mg||35 %|
|Sodium 1197.6mg||41 %|
|Potassium 369.6mg||10 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 7.2g|
|Protein 24.5g||35 %|
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Calories per serving: 561
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