| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish shellf, Ipe |
4 |
Servings |
INGREDIENTS
| 28 |
oz |
Canned plum tomatoes |
| 1 |
tb |
Vegetable oil |
| 1 |
sm |
Onion; diced |
| 1/4 |
c |
Red wine vinegar |
| 2 |
tb |
Brown sugar |
| 1/2 |
ts |
Salt |
| 1 |
|
Scrod fillet |
| 1/4 |
ts |
Coarsely ground black pepper |
INSTRUCTIONS
1. Preheat oven to 450 degrees F. Drain juice from tomatoes; reserve for
another use. Cut each tomato into quarters.
2. 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.
3. 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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