Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Grilled Amberjack with Artichoke Mushroom Sauce |
Seafood-4175 |
| Ingredients |
|
| 2 |
pounds Florida amberjack fillets |
| 1 |
tablespoon lemon juice |
| 2 |
cups fresh, chopped mushrooms |
| 4 |
tablespoons butter, divided |
| 3 |
tablespoons all-purpose flour |
| 1 |
teaspoons salt |
| 1 |
teaspoon white pepper |
| 2 |
cups whipping cream |
| 3 |
tablespoons sherry |
| 3 |
ounces Swiss cheese, chopped |
| 1 |
tablespoon bacon bits |
| 1 |
14-ounce can artichoke hearts |
| |
|
| Preparation |
| Cut fish into serving-size portions. Brush fish with lemon juice and
grill over medium hot coals until fish flakes easily. Keep warm. Cook mushrooms in 1
tablespoon butter until tender. Remove from pan and set aside. In the same pan, melt
the remaining 3 tablespoons butter. Blend in flour, salt and pepper; add cream, sherry,
cheese and bacon bits. Cook until thick, stirring constantly. Add mushrooms and
artichokes. Serve warm over fillets.
Yield
6 servings
Nutritional Value Per Serving
Calories 613, Calories From Fat 396, Fat Total 44g, Saturated Fat 26g, Cholesterol 210mg, Carbohydrates 14g, Protein 40g
|
|
Look for "Fresh from Florida" ingredients at your local store. |
