Diva Tasting: Seafood…

Mini Seafood Casseroles


1 Pound Halibut

½ Cup White Wine

Teaspoon Ground Pepper

3 Tablespoons Butter

1 Cup Chopped Cremini Mushrooms

¼ Cup Minced Onion

2 Tablespoons Butter

2 Tablespoons All-Purpose Flour

1 Cup Evaporated Milk

¼ Teaspoon Kosher Salt

Teaspoon Ground Pepper

½ Pound Crabmeat, Flaked

½ Cup Shredded Monterey Jack Cheese


Step 1 Preheat oven to 350 degrees F (175 degrees C). Butter 8 small ovenproof ramekins.

Step 2 Cut fish into 8 pieces, and arrange in a shallow 9×13 inch baking dish. Pour wine over fish, and sprinkle with 1/8 teaspoon ground pepper. Bake in preheated oven for 20 minutes, or until fish flakes easily; keep oven on for final step.

Step 3 Melt 2 tablespoons butter in a large saucepan over medium heat. Saute mushrooms, onion until tender; remove from heat and set aside.

Step 4 Melt remaining 2 tablespoons butter in the saucepan over low heat. Mix in flour, and cook for 1 minute, stirring constantly until smooth. Gradually add milk and increase heat to medium; stir constantly until mixture is thick and bubbly.

Step 5 Stir in mushroom mixture, salt and remaining 1/8 teaspoon ground pepper to saucepan, stirring until well combined. Remove sauce from heat and set aside.

Step 6 Remove fish from wine carefully with a slotted spoon, and place 1 piece into each ramekin. Sprinkle crabmeat evenly on tops, followed by 2 tablespoons sauce and 3 teaspoons cheese in each dish.

Step 7 Bake in preheated oven for 5 minutes or until cheese is hot and bubbly; serve immediately with cauliflower mash potatoes, roasted Brussels sprouts in lemon sauce, and garlic crostini.

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