| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | May 1992 | 1 | servings |
INGREDIENTS
| Four; (6- to 8-ounce) | ||
| ; scrod fillets, | ||
| ; seasoned with salt | ||
| ; and pepper | ||
| 2 | tb | Olive oil plus additional for brushing |
| ; the fish | ||
| 1/2 | c | Fresh orange juice |
| 1/2 | c | Fresh lemon juice |
| 1/4 | c | Fresh lime juice |
| 1 | ts | Dijon-style mustard |
| 1 | ts | Tabasco; or to taste |
| 1 | tb | White-wine vinegar |
| 1 | ts | Salt |
| 1 1/2 | c | Minced red onion |
| The white and pale green parts of 6; minced | ||
| ; scallions | ||
| 1 | tb | Minced garlic |
| 1/3 | c | Finely chopped fresh coriander |
| Lettuce for lining the plates | ||
| 1 | sl | French or Italian bread; toasted, as an |
| ; accompaniment |
INSTRUCTIONS
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. Serves 6. Gourmet May 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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