| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Fish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Alaska halibut fillets (1/2" thick) |
| 1/2 |
c |
Dry white wine OR- chicken broth |
| 1 |
tb |
Lemon juice |
| 1/2 |
lb |
Mushrooms, thinly sliced |
| 1/2 |
md |
Onion; chopped |
| 4 |
tb |
Butter |
| 4 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Fish liquid |
| 1 |
c |
Milk |
| 1/4 |
ts |
Thyme |
| 1 |
c |
Monterey Jack cheese (shredded) |
|
|
Paprika or dill weed |
INSTRUCTIONS
SAUCE
Arrange halibut in a shallow baking dish. Pour 1/2 cup dry white wine (or
chicken broth), and 1 tablespoon lemon juice over fish. Cover and bake in a
400 F. degree oven for approximately 10 minutes. Let cool slightly. Drain
fish liquid into a measuring cup. Add additional wine or water to make one
cup of fish liquid.
Sauce: Saute mushrooms, onions and thyme in 2 tablespoons butter. Set
aside. Melt 2 tablespoons butter and blend 4 tablespoons flour to make a
roux. On low heat, gradually blend in 1 cup of fish liquid and 1 cup of
milk. Bring to boil, stirring constantly, and cook 1 or 2 minutes until
thickened. Remove from heat, add mushroom mixture. Let cool. Spoon sauce
over halibut, covering completely. Scatter 1 cup shredded Monterey Jack
cheese over halibut. Bake, uncovered, in a 400 degree oven for 10 to 12
minutes or until sauce is bubbling around edges and cheese has melted. Dust
lightly with paprika or dill weed. Garnish with chopped chives if desired.
Serves 6.
Domenica, Sitka, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute Meal-Master compatible recipe format courtesy
of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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