| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Fish, Casseroles |
1 |
Servings |
INGREDIENTS
| 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** |
INSTRUCTIONS
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.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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