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  • Baked Scrod With Caribbean Hot Sauce

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    Baked Scrod With Caribbean Hot Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    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 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.
    2. Meanwhile, prepare the warm sauce: In a bowl, combine all the remaining ingredients except 2 Tbsp. minced cilantro. (Makes 1 c.)
    3. 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.
    4. This recipe yields 4 servings.
    5. Comments: Scrod is the market name for young cod and is more often available. For more kick, use more jalapeno.

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