Susie's Seafood Recipes
Reproduced with permission from Coastal Loran and GPS Coordinates by Captain Rod & Susie Stebbins
BAKED FISH WITH DILLY CHEESE SAUCE
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.
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.