| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 6 |
|
Fresh mild green chilies; roasted and peeled |
| 3 |
tb |
Butter; room temp. |
| 3 |
tb |
All-purpose flour |
| 2 |
c |
Sour cream |
| 1 |
c |
Half & Half |
| 1 |
|
Clove garlic; minced |
|
|
Salt and pepper; (white pepper is best) |
| 3 |
lb |
Fish fillets; floured |
| 3/4 |
|
Stick butter |
| 6 |
lg |
Mushrooms; sliced |
| 1 |
c |
Monterey jack cheese; shredded |
| 1 |
c |
Cheddar cheese; shredded |
INSTRUCTIONS
Combine 3 tablespoons each of butter and flour in small bowl and blend to
smooth paste. Whisk sour cream and Half & Half in heavy medium size
saucepan. Stir in garlic, salt and pepper. Place over medium heat and bring
to a boil. Whisk in butter mixture, 1 tablespoon at a time. Reduce heat to
low and let mixture simmer for 15 minutes. Saute fish in butter, dredged in
flour. Saute until half cooked, about 2 minutes per side. Remove from heat.
Preheat oven to 350 degrees. Arrange fillets in baking dish. Melt 1
tablespoon butter, add chilies and mushrooms. Cook 5 minutes. Spoon
mushroom mixture over top. Top with sour cream mixture. Sprinkle with
shredded cheese. Bake until cheese is melted and fish is cooked, about 10
minutes. Do not overcook. Serve immediately.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 12,
1998
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