Recipe by Cooking Light March 1997

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Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat the oven to 350°. Prepare Béchamel Sauce; keep warm.

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  • Place fish in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with shallots, wine, salt, and pepper; cover loosely with foil. Bake at 350° for 25 minutes. Let fish cool to room temperature. Remove fish from dish into a bowl, reserving cooking liquid. Shred fish with 2 forks; set aside. Strain cooking liquid through a sieve into a bowl; discard solids.

  • Combine the cooking liquid, mushrooms, clam juice, and lemon juice in a large nonstick skillet. Cover and cook over medium-high heat for 3 minutes or until mushrooms are tender. Stir mushroom mixture and fish into Béchamel Sauce; pour béchamel mixture into six gratin dishes coated with cooking spray. Place shrimp on béchamel mixture, and sprinkle with breadcrumbs. Drizzle with margarine. Broil on second shelf 5 minutes or until shrimp are done.

Nutrition Facts

322 calories; calories from fat 22%; fat 8g; saturated fat 2g; mono fat 2.7g; poly fat 2.3g; protein 43.9g; carbohydrates 16.6g; fiber 0.8g; cholesterol 306mg; iron 3mg; sodium 549mg; calcium 202mg.
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