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BROILED FLOUNDER CONTINENTAL

Yield: Makes 6 servings
 

Ingredients

• 1½ pounds fish fillets (flounder, sole, or cod)
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dill weed
• 1½ cups chicken broth
• 1 4-ounce can sliced mushrooms, drained
• 1/2 cup peeled and deveined cooked shrimp, sliced in half lengthwise
• 1/2 of large cucumber, sliced paper thin
• 1/2 cup chopped onion
• 1 tablespoon butter or margarine
• 3 cups cooked rice
• 2 tablespoons chopped pimientos
 

Directions

Arrange fillets in greased shallow baking dish; sprinkle with salt and pepper. Broil 10 minutes. 
 
Combine cornstarch, garlic, dill and broth in medium saucepan. Cook over low heat, stirring constantly, until thickened. Stir in mushrooms and shrimp. Pour over fillets and broil 5 minutes longer. 
 
Cook cucumber and onion in butter in large skillet until tender crisp. Add rice and pimiento; heat thoroughly. Serve with broiled fish.
 

Nutrition Facts
Calories 277   
Total Fat 5g 
Cholesterol 90mg 
Sodium 690mg 
Total Carbohydrate 29g 
Dietary Fiber 1g 
Protein 28g
 

USA Rice Federation (www.usarice.com)