Combine first 10 ingredients in a 12x8x2" baking dish; stir well, being sure vegetables are evenly distributed in dish. Cover with clear plastic wrap; microwave at HIGH for 4 to 6 minutes or until vegetables are crisp-tender Arrange fish fillets over vegetables with thicker portions to outside of dish (thinner portions may overlap, if necessary). Cover and microwave at HIGH for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking. Remove fish fillets, and keep warm. Strain fish stock, and discard vegetables. Add enough water to fish stock to measure 1/2 cup; use to prepare Creamy Swiss Sauce. Return fillets to baking dish; spoon sauce over fillets. Sprinkle with breadcrumbs and paprika. Cover and microwave at MEDIUM for 2 to 3 minutes or until bubbly. Creamy Swiss Sauce: Place butter in a 1-quart glass measure or casserole dish. Microwave at HIGH for 30 seconds or until butter melts; blend in flour, salt, and pepper. Gradually add half-and-half and fish stock, stirring well. Microwave at HIGH 2-1/2 minutes; stir well. Microwave at HIGH for 1-1/2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1 minute intervals. Add cheese, stirring until melted. Yield: about 2 cups. SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
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|Serving Size: 1 Serving (685g)|
|Recipe Makes: 4|
|Calories from Fat: 634 (68%)|
|Amt Per Serving||% DV|
|Total Fat 70.5g||94 %|
|Saturated Fat 40.7g||204 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 266.6mg||82 %|
|Sodium 403.2mg||14 %|
|Potassium 1211.4mg||32 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 31.6g|
|Protein 42.6g||61 %|
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Calories per serving: 936
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