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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Grilled Amberjack with Artichoke Mushroom Sauce

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
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.

6 servings

Nutritional Value Per Serving
Calories 613, Calories From Fat 396, Fat Total 44g, Saturated Fat 26g, Cholesterol 210mg, Carbohydrates 14g, Protein 40g

Look for "Fresh from Florida" ingredients at your grocery store.

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