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Suggest a better descriptionRinse fish with cold water; pat dry with paper towels. In large skillet, combine water, wine, onion, bay leaf, peppercorns and 1/2 teaspoon salt. Bring to boil; reduce heat. Add fish to liquid; cover and simmer for 4-5 minutes, or until fish flakes easily when tested with a fork. Drain fish, reserving cooking liquid. Transfer fish to well-greased 12 x 8-inch glass baking dish or oven-proof platter. Strain reserved liquid; return to skillet and boil rapidly until reduced to 3/4 cup. Remove from heat; set aside. In small saucepan, over medium heat, melt butter. Blend in flour. Gradually add cream and reduced liquid. Continue cooking, stirring constantly, until mixture thickens. Mix in sherry, lemon juice, Worcestershire sauce, salt and pepper. Stir in grapes and mushrooms. Pour hot sauce over fish; sprinkle with paprika. Place under preheated broiler 3-4 inches from source of heat for 1-2 minutes, or until sauce is bubbly and delicately browned.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 224 | ||
Calories from Fat: 185 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 69.6mg | 21 % | |
Sodium 89.5mg | 3 % | |
Potassium 142.8mg | 4 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.2g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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