Roasted Scrod With Tomato Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish shellf, Ipe | 4 | Servings | |
INGREDIENTS
| 28 | oz | Canned plum tomatoes |
| 1 | T | Vegetable oil |
| 1 | Onion, diced | |
| 1/4 | c | Red wine vinegar |
| 2 | T | Brown sugar |
| 1/2 | t | Salt |
| 1 | Scrod fillet | |
| 1/4 | t | Coarsely ground black pepper |
INSTRUCTIONS
Preheat oven to 450 degrees F. Drain juice from tomatoes; reserve for another use. Cut each tomato into quarters. In 2-quart saucepan over medium heat, heat 2 teaspoons vegetable oil. Add onion with 2 tablespoons water and cook until tender and golden, about 10 minutes. Stir in tomatoes, vinegar, brown sugar, and 1/4 teaspoon salt; over high heat, heat to boiling. Continue cooking over high heat, 10 to 15 minutes, stirring frequently, until relish thickens. Meanwhile, in 9" by 9" glass baking dish, place scrod; sprinkle with pepper, 1 teaspoon vegetable oil, and 1/4 teaspoon salt. Roast, uncovered, 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve tomato relish over scrod. Each serving: About 230 calories, 32 g protein, 15 g carbohydrate, 5 g total fat (1 g saturated), 73 mg cholesterol, 590 mg sodium. Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Serve with Lemon-Parsley Rice and a mixed green salad tossed with Buttermilk-Chive Dressing. Work Time: 10 minutes; Total Time: 30 minutes. Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 294.5mg
Potassium: 42.3mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: 7.4g
Protein: <1g