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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound red snapper fillets |
1 teaspoon salt, divided |
1/4 teaspoon freshly ground pepper |
1/2 cup chablis or other dry white wine |
1/2 cup water |
6 cups sliced fresh mushrooms |
1/2 cup margarine, melted and divided |
1 1/2 tablespoons fresh lemon juice, divided |
1/8 teaspoon freshly ground pepper |
1/2 cup minced celery |
2 tablespoons minced green onions |
1/4 teaspoon crushed red pepper |
1/4 cup all-purpose flour |
3/4 cup whipping cream |
1/2 cup minced fresh parsley |
1/8 teaspoon ground white pepper |
1/4 cup freshly grated parmesan cheese |
1/2 cup (2 ounces) shredded cheddar cheese |
1/2 cup soft breadcrumbs |
Directions:
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 400° 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 400° for 15 minutes.
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