Snapper Gratin Supreme Recipe




 Red snapper fillets1 Pound
 Salt1 Teaspoon, divided
 Freshly ground pepper1⁄4 Teaspoon
 Chablis/Other dry white wine1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Sliced fresh mushrooms6 Cup (96 tbs)
 Margarine1⁄2 Cup (8 tbs), melted and divided
 Fresh lemon juice1 1⁄2 Tablespoon, divided
 Freshly ground pepper1⁄8 Teaspoon
 Minced celery1⁄2 Cup (8 tbs)
 Minced green onions2 Tablespoon
 Crushed red pepper1⁄4 Teaspoon
 All purpose flour1⁄4 Cup (4 tbs)
 Whipping cream1⁄4 Cup (4 tbs)
 Minced fresh parsley1⁄2 Cup (8 tbs)
 Ground white pepper1⁄8 Teaspoon
 Freshly grated parmesan cheese1⁄4 Cup (4 tbs)
 Shredded cheddar cheese2 Ounce (1/2 Cup)
 Soft breadcrumbs1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2069 Calories from Fat 1260

% Daily Value*

Total Fat 142 g217.7%

Saturated Fat 47.8 g239.1%

Trans Fat 0 g

Cholesterol 338.9 mg

Sodium 3341.1 mg139.2%

Total Carbohydrates 51 g16.9%

Dietary Fiber 4.4 g17.5%

Sugars 8.5 g

Protein 124 g248.4%

Vitamin A 142.7% Vitamin C 76.2%

Calcium 106.1% Iron 33.4%

*Based on a 2000 Calorie diet


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.