Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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 4 servings

* 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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.