Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Grilled Amberjack with Artichoke Mushroom Sauce
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Seafood-4175
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Ingredients |
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2 pounds |
amberjack fillets |
1 tablespoon |
lemon juice |
2 cups |
fresh, chopped mushrooms |
4 tablespoons |
butter, divided |
3 tablespoons |
all-purpose flour |
1 teaspoons |
salt |
1 teaspoon |
white pepper |
2 cups |
whipping cream |
3 tablespoons |
sherry |
3 ounces |
Swiss cheese, chopped |
1 tablespoon |
bacon bits |
1 14-ounce can |
artichoke hearts |
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Preparation |
Cut fish into serving-size portions. Brush fish with lemon juice and grill over medium hot coals until fish flakes easily. Keep warm. Cook mushrooms in 1 tablespoon butter until tender. Remove from pan and set aside. In the same pan, melt the remaining 3 tablespoons butter. Blend in flour, salt and pepper; add cream, sherry, cheese and bacon bits. Cook until thick, stirring constantly. Add mushrooms and artichokes. Serve warm over fillets.
Yield
6 servings
Nutritional Value Per Serving
Calories 613, Calories From Fat 396, Fat Total 44g, Saturated Fat 26g, Cholesterol 210mg, Carbohydrates 14g, Protein 40g
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Look for "Fresh from Florida" ingredients at your grocery store.
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