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Baked Scrod With Caribbean Hot Sauce

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3, C
MineralsNatrium, Fluorine, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Scrod fillets - (1 or 2 fillets)

  2. 2 tablespoons 30ml Extra-virgin olive oil

  3. Caribbean Hot Sauce

  4. 1 Ripe plum tomato - seeded, and cut into 1/8" dice

  5. 1/4 cup 36g / 1 1/3oz Finely-diced shallots

  6. 1/2 cup 118ml Fresh lime juice

  7. 1/4 cup 59ml Rice vinegar

  8. 1 teaspoon 5ml Minced jalapeño pepper - (to 2) - seeds removed, Depending on desired hotness

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 4 tablespoons 60ml Chopped fresh cilantro leaves

  12. 1 teaspoon 5ml Finely-snipped fresh chives

Instructions Jump to Ingredients ↑

  1. 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 olive oil and sprinkle with salt and pepper, then bake until cooked through (fish will flake easily with a fork), about 30 minutes.

  2. Meanwhile, prepare the hot sauce: In a bowl, combine all the remaining ingredients except 2 tablespoons chopped cilantro. (Makes 1 cup) 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.

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