Title: Elegant Seafood Casserole
Categories: Fish, Casseroles
Yield: 1 Servings

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.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini