SEAFOOD AU GRATIN

Here's the third transfer post from my Latelife Recipes. I posted it last May, and I find this recipe especially good for two in the summer when I can use the toaster oven. Again, this is a BY the Numbers recipe.

This is seafood au gratin for two – or one, or three, or eight!

Preheat oven to 400º (can use toaster oven for just two portions)

For each person

1 Tbsp butter

1 Tbsp white wine – or maybe cognac for shrimp

½ tsp minced garlic or some sliced fresh garlic

¼ to ½ pound of seafood: cod, black grouper, mahi mahi, 

         scallops,  shrimp, whatever you have

2 or 3 crackers – depending on size

1 Tbsp grated parmesan or romano

Melt butter in tiny pot, adding wine and garlic.

Butter the au gratin dishes and put in the seafood, then pour sauce over each. Bake for 10 minutes or until seafood is opaque.

Meanwhile, for each person smash 2 or 3 crackers in a plastic bag. Add and mix in the grated cheese. 

When seafood is done, remove dishes from the oven. Turn on the broiler. Sprinkle each dish with its portion of crackers and cheese. Return the dishes to the oven and watch and remove them when the tops are nicely browned.

Today is Syttende Mai - the seventeenth of May, Norwegian Constitution Day - so I had to post a seafood recipe. It's not exactly a Norwegian recipe, but I know one Norwegian-American who loves this.