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Add a photoServings: 4
Ingredients
- 1Â 1/2 lb SCALLOPS, SHRIMP, SOLE,
- Â Â SNAPPER, Or possibly A COMBINATION
- 1 c. WHITE WINE, COURT BOUILLON
- 1 c. SLICED MUSHROOMS
- 2 Tbsp. SLICED GREEN ONION
- 1 x CLOVE GARLIC, Chopped
- 1/4 c. BUTTER
- 2 Tbsp. FLOUR
- 1/4 tsp FRESHLY Grnd NUTMEG
- Â Â FRESHLY Grnd WHITE PEPPER
- Â Â SALT
- 1 c. Lowfat milk
Directions
- Lightly poach the fish in the court bouillon till opaque.
- Remove the fish and reserve the liquid. Cook the mushrooms, green onions, and garlic in the butter till tender. Blend in the flour, nutmeg, and white pepper aqnd salt to taste. Add in the lowfat milk and reserved liquid all at once. Stir constantly till well blended. Cook over low heat till thick and bubbly. Add in the fish. Heat and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 120 | 34% |
| Total Fat 13.64g | 17% |
| Saturated Fat 7.88g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 391mg | 16% |
| Potassium 800mg | 23% |
| Total Carbs 12.7g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.05g | 3% |
| Protein 33.24g | 53% |
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