Saute onions and garlic in olive oil two to three minutes. Stir in artichoke hearts, and cook one minute. Add wine, and cook until reduced to two tablespoons. Add cream, and cook until slightly thickened. Stir in crab meat, mustard and hot pepper sauce. Remove garlic. Reduce heat, and simmer gently while preparing fish. Lightly coat fish with seasoned flour. Heat butter in skillet large enough to hold fish in one layer. Add fish, and cook three to four minutes per side until opaque. Transfer to warmed plates. Spoon sauce over fish, covering completely. Sprinkle with paprika. Garnish with parsley.

Recipe

Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy. Com