BAKED STUFFED FILET OF SCROD

Italian Seafood

Ingredients

  • 1 - 1 1/2 lb. filets ( 4-6 oz. ) filets, rinse, clean well for bones and drain.
  • 1-2 sticks of butter
  • Some good olive oil
  • 2-3 garlic cloves chopped
  • 1/2 sleeve Ritz crackers, crushed and equal amount of seasoned Italian bread crumbs
  • Small diced onion
  • 1 stalk diced celery / leafs diced
  • 1/4 to 1/2 Lb. of fresh plump crab meat (imitation will do)
  • Small handful of chopped Italian ( flat leaf ) parsley
  • Kosher salt and freshly ground black pepper to taste
  • Some lemon juice
  • A good splash of clam juice

Directions

Preheat the oven to 325&de;. Preheat a saut° pan to Med. / high and add some oil. When hot, add the chopped veggies, crab, S&P to taste and saut° until al dente. Add 1/2 the butter, some garlic and parsley, lower heat after the butter melts and mix in the bread crumb mixture. You want the mixture somewhat moisten but not mush. Taste and correct seasonings as required, however, you probably did such a fine job it won't need a thing. If you're satisfied remove from heat but don't forget to shut the heat off, duhhh???

In a baking dish or individual oven proof dishes add some butter in the center and arrange filet in single layers accordingly. Drizzle with lemon juice and clam juice, add a dab of butter then top with stuffing as required. Place on a high shelf to lightly brown the stuffing and at the same time cook the fish. 15 -20 minutes. As you test for doneness and browning adjust height accordingly. You want the topping to be slightly browed and the meat is starting to flake and to pull apart with a fork. Keep an eye on this because you don't want to over cook it because it will get too dry and all ovens don't have the same heat.

Alternately, you can place the stuffing in the center of two filets and bake covered with foil for the first 2/3 of the cooking cycle then continue un-covered.


ANY GOOD FILET WILL DO BUT HERE ARE SOME SUGGESTIONS. SCROD IS BASICALLY A YOUNG WHITE BELLY BOTTOM FISH SUCH AS A COD OR HADDOCK; PRETTY MUCH THE CATCH OF THE DAY. IT IS SPLIT DOWN THE BACK AND CLEANED WITH BACKBONE REMOVED. SCROD ARE USUALLY BROILED OR BAKED BECAUSE IT IS TO FLAKEY AND BREAKS APART IF YOU GRILL IT. HOWEVER IT CAN BE GRILLED IF IT IS DONE ON SOME FOIL. MOST OF THE TIME SCROD IS BASTED WITH BUTTER, SPRINKLED WITH SALT & PEPPER AND A SPLASH LEMON AS WELL AS BEING DRESSED. SOME OF THE RESTAURANTS LIST COD AND HADDOCK SEPARATELY ON THEIR MENUS BECAUSE THEY CAN GET MORE MONEY FOR IT. HADDOCK BEING MORE EXPENSIVE YOU MIGHT LUCK OUT. TILAPIA IS A TROPICAL, SPINY-FINNED FRESHWATER FISH NATIVE TO AFRICAN AND THE MIDDLE EAST AND A MEMBER OF THE CICHLID SPECIES. OVER THE YEARS IT HAS BECOME AN IMPORTANT FOOD PRODUCT HAS BEEN INTRODUCED AND CULTIVATED WORLDWIDE. THE MEAT IS BASICALLY WHITE, ALTHOUGH MAY HAVE A REDDISH TINT TO THE MEAT BECAUSE OF THE SKIN. IF IT HAS TRACES OF BROWN, IT BECAUSE IT WAS NOT SKINNED DEEPLY ENOUGH E RED SKINNED TILAPIA. COOKED THE MEAT IS OPAQUE BUT STAY AWAY FROM THE SKIN. TILAPIA'S HAVE A PRETTY SKIN BUT SHOULD NOT BE EATEN DUE TO A BITTER FLAVOR.

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Submitted 9/30/05.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vin.paolino@verizon.net
BAKED STUFFED FILET OF SCROD