Grilled Fish with Shrimp or Crab Sauce

GRILLED FISH WITH SHRIMP OR CRAB SAUCE
4 to 6 servings

 

Sauce

  • 1 (10¾ -ounce) can cream of shrimp soup or cream of celery soup, undiluted
  • ¼ cup dry sherry or dry vermouth or dry white wine
  • 1 teaspoon lemon juice
  • ½ teaspoon Worcestershire sauce or to taste
  • Seafood seasoning to taste
  • ½ to 2/3 cup peeled, deveined, tails-off, cooked very very small shrimp or crabmeat, cartilage and shell removed

  • 1½ to 2 pounds flounder, trout (sea or fresh water), or other white fish fillets
  • Flour as desired for coating fish (optional)
  • 1 to 2 tablespoons butter or margarine, melted, or hot cooking oil for pan-frying fish (optional)
  • Seafood seasoning, salt, and freshly ground black pepper to taste as desired (optional)
  • Thin lemon wedges as desired (optional)
  • Minced parsley or chervil for garnish

Prepare sauce.  In a small heavy saucepan, combine all ingredients, blending well.  Bring mixture to a simmer over moderate heat.  Reduce heat to low; stir in shrimp or crabmeat and continue cooking over low heat until seafood is heated through.  Do not overcook as shrimp will be come tough.  Cover and keep sauce warm over very hot water.

Prepare fish.  If pan-frying fish, may dredge fillets in flour, coating each lightly.  To pan-fry fish, liberally coat a large heavy skillet or electric fry-pan with non-caloric vegetable cooking spray.  Melt 1 to 2 tablespoons butter (or heat oil) over moderate heat.  Add fish fillets and pan-fry fillets about 3 minutes per side, depending upon thickness of fillets, turning each once, until fillets are opaque in color and flake easily with a fork.  Do not overcook.  Season with seafood seasoning, salt, and freshly ground pepper as desired. 

To grill fish, arrange fillets on a barbecue grill rack with very small holes and liberally coated with non-caloric vegetable cooking spray.  Place atop regular barbecue grill rack, about 6 to 8 inches above heat source, over moderate coals (ash gray and glowing) or gas grill set at medium setting.  May baste fillets with 1 to 2 tablespoons melted butter, if desired. Grill about 3 minutes per side, turning each once.  Do not overcook.  Season with seafood seasoning, salt, and pepper as desired.

To broil fish, arrange fillets on a grill rack in a broiler pan.  May baste fillets with 1 to 2 tablespoons melted butter, if desired.  Broil, about 6 to 8 inches from heat source, about 3 to 4 minutes per side, turning each fillet once.  Do not overcook.  Season as previously directed.

May squeeze lemon wedges over prepared fish just before serving, if desired.

To serve, arrange 1 to 2 fillets, depending upon size, on each plate.  Spoon a small amount of hot sauce over each serving and garnish each with a sprinkle of minced parsley or chervil.

Sauce Variation: Add ½ cup thinly sliced or coarsely chopped fresh mushrooms to sauce while it is simmering.   

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