Seafood au Gratin

Seafood Au Gratin

Credit: Chikako Nobuhara 

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
257 Calories
10g Fat
4g Carbs
33g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 257
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 27%
Cholesterol 194mg 65%
Sodium 550mg 24%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 33g
Vitamin C 2mg 12%
Calcium 73mg 6%
Iron 1mg 7%
Potassium 383mg 8%
*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 six but can easily be scaled up for large parties. 


  • 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 unsalted butter, or margarine. divided

  • 1 cup crabmeat, or 6 to 8 ounces cooked shrimp, halved lengthwise

  • 3 tablespoons all-purpose flour

  • 2 large egg yolks

  • 2 tablespoons half-and-half

  • 2 tablespoons grated Parmesan cheese

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.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.