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Seafood Thermidor

Microwaverina's picture
Ingredients
  Cod fillets 1 Pound (Fresh / Frozen)
  Onion 1 Small, quartered
  Lemon slice 1
  Condensed cream of shrimp 10 1⁄2 Ounce (1 Can)
  All purpose flour 3 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Shredded monterey jack cheese 1 Ounce, Processed (1/4 Cup)
  Snipped parsley 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
  Paprika 1⁄2 Teaspoon
Directions

Partially thaw fish, if frozen.
(Micro-cook 2 minutes; let rest 2 minutes.
Cook 1 minute.
Turn fish over once.) Discard skin and bones, if present; cut fish into 1/2-inch cubes.
In a 1-quart casserole micro-cook onion and lemon in 1 cup water, covered, till boiling, about 2 1/2 minutes; add fish.
Micro-cook, covered, till fish flakes easily with a fork, about 3 minutes.
Remove fish with slotted spoon; set aside.
Discard cooking liquid.
In same casserole combine soup and flour; gradually stir in milk.
Micro-cook, uncovered, till thickened and bubbly, about 4 minutes, stirring after each minute.
Stir in shredded cheese and parsley; micro-cook, uncovered, till cheese melts, about 30 seconds.
Fold in fish.
If desired, transfer to 4 baking shells.
In a 1-cup measure micro-melt the butter 30 to 40 seconds; toss with crumbs, Parmesan, and paprika.
Sprinkle atop casserole or shells.
Micro-cook, uncovered, till edges are bubbly, about 2 to 3 minutes, turning dish once.
Trim with parsley, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Healthy

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