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Add a photoServings: 4
Ingredients
- 3 Tbsp. butter
- 1 1/2 c. thinly-sliced mushrooms
- 2 Tbsp. flour
- 1/2 c. cream
- 1/2 c. chicken bullion
- 1/4 tsp garlic pwdr
- 1/4 tsp freshly-grnd white pepper
- 1/2 c. picante salsa
- 2 Tbsp. fish blackening seasoning
Directions
- Heat one Tbsp. butter in a pan and saute/fry mushrooms, set aside.
- In a medium sauce pan heat two Tbsp. of butter and stir in the flour till dissolved. Add in chicken stock, cream, garlic and pepper, stirring constantly cook till sauce thickens. Don't boil. Once thickened reduce heat, cover, and cook 2 more min. Add in picante sauce, blackening seasoning, and sauteed mushrooms, heat through. Hold hot till ready to serve.
- Serve over grilled or possibly broiled fishThis recipe yields sauce for 4 servings.
- NOTES : Chef's Tip - This sauce goes well with swordfish, salmon, Mahi Mahi, shark, tuna, and even catfish. You can make this lower in fat by using margarine and a low fat lowfat milk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 150 | |
| Calories from Fat 127 | 85% |
| Total Fat 14.47g | 18% |
| Saturated Fat 9.08g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 73mg | 3% |
| Potassium 45mg | 1% |
| Total Carbs 4.21g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.1g | 0% |
| Protein 1.33g | 2% |
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