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Creamy Baked Fish
3 lb. Grouper Fillets
1 cup dry white wine
1 medium onion, chopped
1 clove garlic, minced
1/4 cup plus 2 Tbsp. butter or margarine
1/2 lb. mushrooms, sliced or 2 cans, drained
2 Tbsp. chopped fresh parsley
1 Tbsp. dried whole dill weed
1 1/2 Tbsp. lime juice
1 cup sour cream (can use light style or yogurt)
1 cup mayonnaise (can use light style)
1 cup grated cheddar cheese
1/4 cup Parmesan cheese
1/2 tsp. pepper
1/2 tsp. paprika
1/2 cup chopped nuts (cashews, walnuts, pecans are all good)
1/2 cup dry bread crumbs
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.
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 F for 30 minutes or until lightly browned.