Ingredients
- four(6- to 8-ounce)scrod fillets, seasoned with salt and pepper
- 2 Tbls.b olive oil plus additional -for brushing
- the fish
- 1/2 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1 tsp. dijon-style mustard
- 1 tsp. tabasco
- 1 Tbls. white-wine vinegar
- 1 tsp. salt
- 1 1/2 cup minced red onion
- 1 scallions - the white & pale green parts -minced
- 1 Tbls. minced garlic
- 1/3 cup finely chopped fresh -coriander
- 1 lettuce for lining the -plates
- sliced french or italian bread -toasted, as an
- accompaniment.
Directions
In a large greased jelly-roll pan arrange the scrod fillets in one layer and brush them with the additional oil. Bake the fish in the middle of a preheated 400F. oven for 15 to 20 minutes, or until it just flakes, transfer it to a bowl, and flake it into small pieces.
In another bowl whisk together the citrus juices, the remaining 2 tablespoons oil, the mustard, the Tabasco, the vinegar, the salt, the onion, the scallions, the garlic, the coriander, and pepper to taste, add the fish, and toss the salad well. Line 6 plates with the lettuce, divide the salad among the plates, and serve it with the toast.
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Submitted 6/13/05.
Source: Gourmet May 1992
Submitted By: Gina S
gms39@yahoo.com
Baked Scrod "Seviche" Salad