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Flounder with Light Champagne Sauce
1 tb Low-Calorie Margarine or Butter
2 tb Shallots; minced
1 ts Garlic; minced
1 lb Mushrooms; sliced
1 1/2 lb Flounder fillets
1/2 ts Salt; divided
1/2 ts Whites pepper; divided
1 1/2 c Champagne
1 tb Lemon juice
6 tb Flour
1 c Skim milk; divided
1/2 c Shredded reduced-fat Swiss Cheese
1/4 c Parmesan; freshly grated
Cook shallots and garlic until tender, being careful not to burn the garlic. Add mushrooms and cook until all liquid has evaporated. Place fish on a 11-x7x1-1/2" baking dish which has been coated with cooking spray. Sprinkle with half the salt and pepper. Combine lemon juice and champagne and pour over fish. Cook, covered, at 4000 degrees for 10 minutes. Drain, RESERVING liquid. Strain liquid through a coffee filter. Cook liquid over high heat until it is reduced to a cup.
Blend flour and 1/2 cup milk. Add remaining milk to reduced liquid while stirring. Bring to a boil (keep on stirring). Add salt and pepper.
Place mushroom mixture over fillets; top with sauce and sprinkle with cheese. Bake, uncovered, at 375 degrees for 15 minutes or until heated through. Broil 5-1/2 inches from heat (with door or electric oven open) 2 minutes or until lightly browned.