Fish Lasagna on the Grill
Ingredients
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1/2 cup onions chopped
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1 tbsp minced garlic
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2 cups broccoli florets
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1 cup green peas
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2 tablespoons canola oil
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1 cup butter
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3 cups chicken or seafood broth
- 1 cup of white wine
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3 pound Halibut Fish
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1 teaspoon white pepper
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1 cup all-purpose flour
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3 cups milk
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1 teaspoon salt
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2 cups sour cream
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1 cup cream cheese
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3 cups shredded Mozzarella cheese
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2/3 cup Parmesan Cheese
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15 lasagna noodles, cooked and drained
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In a large skillet, saute onions and garlic in 1/2 cup butter until tender.
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Stir in broth and bring to a gentle boil.
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Add the flour, the salt and the pepper and stir to cook the flour a little to form the basis of the roux.
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Stir in the milk, the broth, the wine and the oil.
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Add the Halibut fish and return the mixture to a boil to slightly cook the fish.
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Reduce heat while stirring to thicken the mixture.
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Once thickened add the broccoli and the peas and cook for a couple of minutes.
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Add the sour cream and the cream cheese.
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Add the Parmesan cheese.
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Start your grill and set the temperature to 350º F.
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Spread 1-1/2 cup white sauce in a greased 13x9-in. deep baking dish. Top with 5 noodles then spread another 1-1/2 cup of the seafood mixture then top with a layer of Mozzarella cheese. Repeat the same for the 2 other layers then top with remaining Mozzarella cheese.
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Bake over indirect heat uncovered for app 1hour or until golden brown.
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Let stand for 15 minutes before cutting.
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ENJOY!!!