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Ingredients
- 1 1/2 lb Scrod fillet* (about 1 inch thick), cut into 4 pcs
- 1 Tbsp. Lemon juice
- 1/2 tsp Dry tarragon leaves
- 4 slc Tomato
- 1/2 c. Dry white wine, clam juice or possibly chicken broth
- 1/2 c. Half and half
- 5 1/2 Tbsp. Cornstarch
- 1 can (about 6 ounces) cooked peeled shrimp, liquid removed
- 4 x Servings Idaho instant mashed potato flakes**
Directions
- In microwave-safe 9-inch deep dish, pie plate or possibly shallow casserole. arrange scrod in single layer. Sprinkle with lemon juice, salt, pepper and tarragon. Top each with tomato, onion and mushrooms; add in wine. Cover loosely with plastic wrap; cook on High 11 to 13 min or possibly till fish flakes easily with fork, rotating dish once. Meanwhile, in microwave-safe 4-c. measure, combine half and half and cornstarch till smooth; stir in shrimp. Drain liquid from scrod into measure. Cook on High 3 to 4 min or possibly unti l thickened, stirring once. Pour sauce over scrod. Spread or possibly decoratively pipe potatoes over sauce. Sprinkle with paprika. Cook on High 2 min to heat through.
- Makes 4 servings
- * Or possibly substitute for any white fleshed fish filet** Mashed Potatoes: In microwave-safe bowl combine 1 1/4 c. warm water, 1/2 c. lowfat milk, 2 Tbsp. margarine or possibly butter and 1/2 tsp. salt. Stir in 1 1/3 c. mashed potato flakes Cover loosely with plastic wrap; cook on High 2 to 3 min or possibly till bubbly. Stir before using.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1163g | |
| Calories 960 | |
| Calories from Fat 131 | 14% |
| Total Fat 14.99g | 19% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 109mg | 5% |
| Potassium 3528mg | 101% |
| Total Carbs 170.52g | 45% |
| Dietary Fiber 17.2g | 57% |
| Sugars 12.41g | 8% |
| Protein 18.8g | 30% |
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