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[edit] Ingredients
3 |
pounds fish fillets (original recipe for grouper but great with dolphin, too) |
1 |
cup dry white wine |
1 |
med. onion, chopped |
1 |
clove garlic, minced |
¼ |
cup plus 2 tbsp. butter |
½ |
pound mushrooms, sliced or 2 cans, drained |
2 |
tablespoons chopped fresh parsley |
1 |
|
1 ½ |
tablespoons lime juice |
1 |
cup sour cream (can use light style or yogurt) |
1 |
cup mayonnaise (can use light style) |
1 |
cup grated cheddar cheese |
¼ |
cup Parmesan cheese |
½ |
teaspoon pepper |
½ |
teaspoon paprika |
½ |
cup chopped nuts (cashews, walnuts, pecans are all good) |
½ |
cup dry bread crumbs |
[edit] Preparation
Step 1 |
Place fish in 9 x 13 inch greased baking dish; pour wine over fish. Refrigerate 30 minutes, turning once after 15 minutes. Saute onion, garlic and mushrooms in butter until onions are tender. Remove from heat; stir in parsley and lime juice. |
Step 2 |
Combine sour cream, mayonnaise, cheddar and Parmesan cheese. Mix with vegetable mixture. Sprinkle fish with pepper and paprika. Spoon sour cream vegetable mixture over top. Sprinkle with nuts and bread crumbs. Bake uncovered at 400 degrees for 30 minutes or until lightly browned. Elegant! |
[edit] About Creamy Baked Fish
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