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Luncheon Stack-Ups

Ingredients
  Fish fillets 1 Pound
  Frozen asparagus spears 10 Ounce
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Dried basil leaves 1⁄4 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  Chopped canned pimiento 2 Tablespoon
  English muffins 3
Directions

Thaw frozen fillets; cut into 6 pieces.
Steam fish.
Cook asparagus according to package directions; drain.
Cook onion in butter till golden; blend in flour, 1/2 teaspoon salt, and basil.
Add milk; cook and stir till thickened and bubbly.
Add pimiento; heat through.
To serve, place 2 muffin halves on each plate, top with fillets, then asparagus.
Pour cream sauce over stack-ups.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Party

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