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Ингредиенты
- 2 lb scrod fillets - (1 or possibly 2 fillets)
- 2 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 x ripe plum tomato seeded, and cut into 1/8" dice
- 1/4 c. finely-diced shallots
- 1/2 c. fresh lime juice
- 1/4 c. rice vinegar
- 1 tsp chopped jalapeno pepper - (to 2) seeds removed, depending on desired hotness Salt to taste Freshly-grnd black pepper to taste
- 4 Tbsp. minced fresh cilantro leaves
- 1 tsp finely-snipped fresh chives
Инструкции
- Preheat the oven to 350 degrees. Cut the scrod into 4 portions crosswise and lay, skin-side down, in a lightly oiled baking dish. Brush the fish with the extra virgin olive oil and sprinkle with salt and pepper, then bake till cooked through (fish will flake easily with a fork), about 30 min.
- Meanwhile, prepare the warm sauce: In a bowl, combine all the remaining ingredients except 2 Tbsp. minced cilantro. (Makes 1 c.)
- To serve, place a fillet on each of 4 dinner plates and spoon some of the sauce over the top. Sprinkle with the remaining cilantro.
- This recipe yields 4 servings.
- Comments: Scrod is the market name for young cod and is more often available. For more kick, use more jalapeno.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 20 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 116mg | 3% |
| Total Carbs 4.8g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.98g | 1% |
| Protein 0.5g | 1% |
