Snapper Gratin Supreme



4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 647
Caloriesfromfat 67 %
Fat 48.4 g
Satfat 19.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 34.1 g
Carbohydrate 15.9 g
Fiber 0.0 g
Cholesterol 123 mg
Iron 0.0 mg
Sodium 1181 mg
Calcium 0.0 mg


1 pound red snapper fillets
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1/2 cup Chablis or other dry white wine
1/2 cup water
6 cups sliced fresh mushrooms
1/2 cup margarine, melted and divided
1 1/2 tablespoons fresh lemon juice, divided
1/8 teaspoon freshly ground pepper
1/2 cup minced celery
2 tablespoons minced green onions
1/4 teaspoon crushed red pepper
1/4 cup all-purpose flour
3/4 cup whipping cream
1/2 cup minced fresh parsley
1/8 teaspoon ground white pepper
1/4 cup freshly grated Parmesan cheese
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup soft breadcrumbs


Rinse fillets, and pat dry; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a greased 13- x 9- x 2-inch baking dish. Combine wine and water; pour over fillets. Bake, uncovered, at 400° for 12 minutes. Drain, pouring liquid into a glass measure; let solids settle. Reserve 1/2 cup clear liquid.

Saute mushrooms in 2 tablespoons margarine and 1 tablespoon lemon juice 3 minutes or until tender. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon over fillets.

Saute celery, green onions, and crushed red pepper in 1/4 cup margarine in a saucepan over medium-high heat until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add whipping cream and 1/2 cup reserved liquid; cook over medium heat, stirring constantly, 1 minute or until thickened. Remove from heat; stir in parsley, white pepper, 1/2 tablespoon lemon juice, and 1/4 teaspoon salt. Spoon over vegetables and fillets; sprinkle with cheeses. Combine 2 tablespoons margarine and breadcrumbs; sprinkle over casserole. Bake at 400° for 15 minutes.

Light and Luscious,

Oxmoor House

January 1994
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