AMBERJACK, GRILLED WITH ARTICHOKE MUSHROOM SAUCE
Yield: 6 servings.
2 pounds Florida 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.
*Seafood alternatives: Florida grouper, mahi-mahi, tilefish
Per serving: calories 613, calories from fat 396, fat total 44g, saturated fat 26g, cholesterol
210mg, carbohydrates 14g, protein 40g.
Florida Bureau of Seafood and Aquaculture
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