Snapper Gratin Supreme

  1. Rinse fillets, and pat dry; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a greased 13- x 9- x 2-inch baking dish. Combine wine and water; pour over fillets. Bake, uncovered, at 400u0b0 for 12 minutes. Drain, pouring liquid into a glass measure; let solids settle. Reserve 1/2 cup clear liquid.
  2. Saute mushrooms in 2 tablespoons margarine and 1 tablespoon lemon juice 3 minutes or until tender. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon over fillets.
  3. Saute celery, green onions, and crushed red pepper in 1/4 cup margarine in a saucepan over medium-high heat until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add whipping cream and 1/2 cup reserved liquid; cook over medium heat, stirring constantly, 1 minute or until thickened. Remove from heat; stir in parsley, white pepper, 1/2 tablespoon lemon juice, and 1/4 teaspoon salt. Spoon over vegetables and fillets; sprinkle with cheeses. Combine 2 tablespoons margarine and breadcrumbs; sprinkle over casserole. Bake at 400u0b0 for 15 minutes.

red snapper, salt, freshly ground pepper, chablis, water, mushrooms, margarine, lemon juice, freshly ground pepper, celery, green onions, red pepper, allpurpose, whipping cream, parsley, ground white pepper, freshly grated parmesan cheese, cheddar cheese, breadcrumbs

Taken from www.myrecipes.com/recipe/snapper-gratin-supreme (may not work)

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