Amberjack and Artichoke Mushroom Sauce


2 lb. Amberjack fillets
1 tbsp. lemon juice
2 c. fresh, chopped mushrooms
4 tbsp. butter, divided
3 tbsp. all-purpose flour
1 tsp. salt
1 tsp. white pepper
2 c. whipping cream
3 tbsp. sherry
3 ounces Swiss cheese, chopped
1 tbsp. bacon bits
1 14 oz. can artichoke hearts

Cut fillets into serving-size portions and brush with lemon juice. Grill over medium heat until fish flakes easily. Keep warm. Cook mushrooms in 1 tablespoon butter until tender. Remove from pan and set aside. In the same pan, melt the remaining 3 tablespoons butter. Blend in flour, salt and pepper; add whipping cream, sherry, cheese and bacon bits. Cook until thick, stirring constantly. Add mushrooms and artichokes. Serve sauce warm over fillets. Makes 6 servings.