You are here

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

Rate It

Your rating: None
4.133335
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1408 Calories from Fat 422

% Daily Value*

Total Fat 48 g73.9%

Saturated Fat 21.3 g106.7%

Trans Fat 0 g

Cholesterol 392.8 mg130.9%

Sodium 1771 mg73.8%

Total Carbohydrates 139 g46.4%

Dietary Fiber 13.1 g52.6%

Sugars 23.3 g

Protein 114 g227.1%

Vitamin A 65.8% Vitamin C 57.5%

Calcium 104.6% Iron 61.3%

*Based on a 2000 Calorie diet

0 Comments

Luncheon Stack-Ups Recipe