6 fresh mild green chilies, roasted
and peeled if fresh, or 1 (4 oz.) can green chopped chilies
3 tbsp. butter, room temp.
3 tbsp. all-purpose flour
2 cup sour cream
1 cup Half & Half
1 clove garlic, minced
Salt and pepper (white pepper is best)
3 lbs. fish fillets, floured
3/4 stick butter
6 lg. mushrooms, sliced
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded
Combine 3 tablespoons each of butter and flour in small bowl and
blend to smooth paste.
Whisk sour cream and Half & Half in heavy medium size saucepan.
Stir in garlic, salt and pepper. Place over medium heat and bring
to a boil.
Whisk in butter mixture, 1 tablespoon at a time. Reduce heat to
low and let mixture simmer for 15 minutes.
Saute fish in butter, dredged in flour. Saute until half cooked,
about 2 minutes per side.
Remove from heat. Preheat oven to 350 degrees. Arrange fillets
in baking dish.
Melt 1 tablespoon butter, add chilies and mushrooms. Cook 5 minutes.
Spoon mushroom mixture over top.
Top with sour cream mixture. Sprinkle with shredded cheese.
Bake until cheese is melted and fish is cooked, about 10 minutes.
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