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Elegant Seafood Casserole
1 1/2 lb Scrod fillet* (about 1 inch thick), cut into 4 pieces
1 tb Lemon juice
1/2 ts Dried tarragon leaves
4 sl Tomato
1/2 c Dry white wine, clam juice or chicken broth
1/2 c Half and half
5 1/2 tb Cornstarch
1 cn (about 6 ounces) cooked peeled shrimp, drained
4 Servings Idaho instant mashed potato flakes**
In microwave-safe 9-inch deep dish, pie plate or shallow casserole.
arrange scrod in single layer. Sprinkle with lemon juice, salt,
pepper and tarragon. Top each with tomato, onion and mushrooms; add
wine. Cover loosely with plastic wrap; cook on High 11 to 13 minutes
or until fish flakes easily with fork, rotating dish once. Meanwhile,
in microwave-safe 4-cup measure, combine half and half and cornstarch
until smooth; stir in shrimp. Drain liquid from scrod into measure.
Cook on High 3 to 4 minutes or unti l thickened, stirring once. Pour
sauce over scrod. Spread or decoratively pipe potatoes over sauce.
Sprinkle with paprika. Cook on High 2 minutes to heat through. Makes
* Or substitute for any white fleshed fish filet ** Mashed Potatoes:
In microwave-safe bowl combine 1 1/4 cups hot water, 1/2 cup milk, 2
tablespoons margarine or butter and 1/2 teaspoon salt. Stir in 1 1/3
cups mashed potato flakes Cover loosely with plastic wrap; cook on
High 2 to 3 minutes or until bubbly. Stir before using.