Seafood Steaks Topped with Mushrooms and Artichokes

Number of Servings: 
4
Ingredients: 
4 fish steaks (swordfish, tuna, salmon, halibut), 1-inch thick
1 tablespoon plus ½ teaspoon lemon juice
1 1/2 cups fresh mushrooms, sliced
1/2 cup canned artichoke hearts, chopped
2 tablespoons margarine, melted
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon paprika
1/4 teaspoon salt
Instructions: 

Brush fish with 1 tablespoon lemon juice; sprinkle with salt and 1/4 teaspoon paprika. Arrange in a lightly greased baking dish. Bake at 350°F for 25 minutes or until fish flakes easily when tested with a fork. Meanwhile, saute mushrooms in margarine in a skillet until tender. Sprinkle flour over mushrooms; stir and cook 1 minute. Gradually whisk in milk, stirring constantly. Stir in artichoke hearts. Cook, stirring constantly, until thickened. Add lemon juice and salt. Arrange steaks on a platter and top with sauce. Sprinkle with paprika.

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