| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Swiss | Cyberealm, Fish, Kooknet, Main dish, Microwave | 4 | Servings |
INGREDIENTS
| 3 | T | Water |
| 2 | T | Wine, dry white |
| 1 | Carrot, cut into 1/2" pieces | |
| about 1/2 cup | ||
| 1 | Celery stalk, cut into 1" | |
| pieces about 1/2 cup | ||
| 1 | Onion, sliced and separated | |
| into rings | ||
| 1/2 | Lemon, sliced | |
| 3 | Peppercorns | |
| 1 | Bay leaf | |
| 2 | T | Parsley, fresh chopped |
| 1/8 | t | Salt |
| 16 | oz | Fish fillets, thawed |
| Breadcrumbs, seasoned dry | ||
| Paprika | ||
| 3 | T | Butter, or marg. |
| 3 | T | Flour, all-purpose |
| 1/4 | t | Salt |
| 1/8 | t | Pepper, white |
| 1 | c | Half-and-half |
| 1/2 | c | Fish stock, reserved |
| 3/4 | c | Cheese, Swiss shredded3oz |
INSTRUCTIONS
Combine first 10 ingredients in a 12x8x2" baking dish; stir well, being sure vegetables are evenly distributed in dish. Cover with clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until vegetables are crisp-tender Arrange fish fillets over vegetables with thicker portions to outside of dish (thinner portions may overlap, if necessary). Cover and microwave at HIGH for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Remove fish fillets, and keep warm. Strain fish stock, and discard vegetables. Add enough water to fish stock to measure 1/2 cup; use to prepare Creamy Swiss Sauce. Return fillets to baking dish; spoon sauce over fillets. Sprinkle with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to 3 minutes or until bubbly. Creamy Swiss Sauce: Place butter in a 1-quart glass measure or casserole dish. Microwave at HIGH for 30 seconds or until butter melts; blend in flour, salt, and pepper. Gradually add half-and-half and fish stock, stirring well. Microwave at HIGH 2-1/2 minutes; stir well. Microwave at HIGH for 1-1/2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1 minute intervals. Add cheese, stirring until melted. Yield: about 2 cups. SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 202
Calories From Fat: 35
Total Fat: 3.8g
Cholesterol: 47.9mg
Sodium: 713.8mg
Potassium: 472mg
Carbohydrates: 10.4g
Fiber: 1.5g
Sugar: 2.6g
Protein: 28.7g