Red Lobster's Cajun Mushroom Sauce for Grilled or Broiled Fish

This sauce goes well with swordfish, salmon, Mahi Mahi, shark, tuna, and even catfish. You can make this lower in fat by using margarine and a low fat milk.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 1 1⁄2 cups  thinly-sliced mushrooms
• 2  tablespoons flour
• 1⁄2 cup  cream
• 1⁄2 cup chicken bouillon
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon  freshly-ground white pepper
• 1⁄2 cup picante salsa
• 2  tablespoons  fish  blackening seasoning

Directions

1. Melt one tablespoon butter in a pan and saute mushrooms, set aside.
2. In a medium sauce pan melt two tablespoon of butter and stir in the flour until dissolved.
3. Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens.
4. Do not boil.
5. Once thickened reduce heat, cover, and cook 2 more minutes.
6. Add picante sauce, blackening seasoning, and sauteed mushrooms, heat through.
7. Hold warm until ready to serve.
8. Serve over grilled or broiled fish.