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 be easily scaled up for larger 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 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 grated Parmesan cheese
- Arrange fish fillets in single layer in greased shallow baking dish.
- Sprinkle with wine, lemon juice, salt, and hot pepper sauce. Dot with 1 tablespoon of the butter and cover dish tightly with foil.
- Bake in preheated 400 F oven until fish flakes easily with a fork, about 25 minutes.
- Cool, then carefully drain off broth into a cup or bowl; measure 1 cup of fish broth and set aside.
- Top fish with crabmeat or halved shrimp.
- In a saucepan, melt remaining 2 tablespoons butter over medium-low heat.
- Stir in flour until smooth and bubbly. Stir in fish broth until thickened and smooth; remove from heat.
- Beat together egg yolks and half-and-half, then beat in a few tablespoons of the hot sauce fro the saucepan; return egg mixture to saucepan, whisking briskly.
- Return to heat and cook, stirring, until slightly thickened, about 1 minute.
- Pour sauce over fish and shrimps; sprinkle with Parmesan.
- Broil about 5 inches from heat until fish is hot and the top is lightly browned about 10 minutes. Serve with hot cooked rice or pastry shells.
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|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|