Seafood Au Gratin

Seafood Au Gratin

Credit: Chikako Nobuhara 

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
260 Calories
9g Fat
12g Carbs
29g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 260
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 13%
Cholesterol 146mg 49%
Sodium 621mg 27%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Protein 29g
Calcium 84mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Seafood au gratin with fish and crab or shrimp. This is a delicious seafood twist on a traditional comfort food recipe. It gets a slight kick from Tabasco sauce, matching savory with spicy. This recipe serves 6 but can easily be scaled up for large parties. 

Ingredients

  • 1 1/2 pounds white fish fillets (cod, orange roughy, flounder, etc.)
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon Tabasco (or hot pepper sauce)
  • 3 tablespoons butter or margarine (divided)
  • 1 cup crabmeat (or 6 to 8 ounces cooked shrimp, halved lengthwise)
  • 3 tablespoons flour
  • 2 egg yolks
  • 2 tablespoons half-and-half
  • 2 tablespoons Parmesan cheese (grated)

Steps to Make It

  1. Arrange fish fillets in single layer in greased shallow baking dish.

  2. Sprinkle with wine, lemon juice, salt, and hot pepper sauce. Dot with 1 tablespoon of the butter and cover dish tightly with foil.

  3. Bake in a preheated oven, 400 F, until fish flakes easily with a fork; about 25 minutes.

  4. Cool, then carefully drain off broth into a cup or bowl; measure 1 cup of fish broth and set aside.

  5. Top the fish with crabmeat or halved shrimp.

  6. In a saucepan over medium-low heat, melt remaining 2 tablespoons butter.

  7. Stir in flour until smooth and bubbly. Stir in fish broth until thickened and smooth; remove from heat.

  8. Beat together egg yolks and half-and-half, then beat in a few tablespoons of the hot sauce from the saucepan; return egg mixture to saucepan, whisking briskly.

  9. Return to heat and cook, stirring, until slightly thickened, about 1 minute.

  10. Pour sauce over fish and shrimps; sprinkle with Parmesan.

  11. Broil about 5 inches from heat until fish is hot and the top is lightly browned about 10 minutes. Can be served with hot cooked rice or pastry shells.