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Yield: Makes 6 servings


    • 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


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


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