Baked Fish With Dilly Cheese Sauce

Baked Fish With Dilly Cheese Sauce: Reproduced with permission from Coastal Loran and GPS Coordinates by Captain Rod & Susie Stebbins..Special thanks to Captain Rod and Susie Stebbins.

Many varieties of fish are especially suitable for this dish. Try snapper, grouper, shark, halibut, cod, sea bass, barracuda, flounder, or just about anything that has gills and swims! We fold small fillets when we don’t have fillets that aren’t three quarters of an inch thick, as called for. If you are going to fold fillets, try stuffing them with a bit of pimento and anchovies. Another variation is to spread the inside of the fillet with a bit of Miracle Whip. Experimenting with this dish is fun. Serves four.

INGREDIENTS

1.5 pounds of fish fillets (three quarters of an
inch thick)
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
1 tablespoon of salt
1/2 teaspoon of dry mustard
1/4 teaspoon of dried dill weed
1 dash of cayenne
1.5 cups half and half cream
1.5 cups shredded cheddar cheese
1 four-ounce can of mussels, drained
1 four-ounce can of diced clams, drained
1/4 pound of small shrimp, cooked and peeled

PREPARATION:

Preheat oven to 400 degrees. Cut fish fillets into serving pieces and place them into a greased two quart baking dish. In a two quart sauce pan, melt the butter. Stir in the flour and cook until it bubbles. Add salt, dry mustard, dill, and cayenne. Remove from heat and gradually stir in half and half cream.

Return sauce to heat and cook, stirring constantly until thickened. Mix in one cup of cheese, until melted. Mix in the mussels, small shrimp and clams. Pour cheese sauce evenly over the fish. Sprinkle with the remaining cheese.

Bake at 400 degrees for about 20 minutes or until top browns and fish flakes evenly when tested with a fork in the thickest part. This dish is best served with white wine or ice cold beer, green beans, and a baked potato.

Baked Fish With Dilly Cheese Sauce