INGREDIENTS

INSTRUCTIONS

Source: Epicurious - Gourmet Sept. 1992  Cut off the top third ofg each
tomato, scoop out the seeds and pulp  with a grapefruit knife, leaving
1/3 inch thick shells, and reserve  the tops and pulp for another use.
Sprinkle the insides of the  tomatoes with salt and invert the tomatoes
on a rack to drain, for 30  minutes  In a non-stick skillet heat 1
Tablespoon of the oil over  moderately-high heat until it is hot, but
not smoking, and in it  saute' the scrod for 1 minute on each side. Add
the wine to the  skillet and cook the fish, covered for 3 to 6 minutes,
or until it  just flakes. Remove the skillet from the heat and let the
fish cool.  Flake the fish into a bowl and stir in the preserved lemon
peel and  brine, the coriander, the lemon juice, and 2 Tablespoons of
the  remaining oil. Divide the mixture among the tomato shells and
drizzle  it with the remaining 1 Tablespoon oil.  QUICK PRESERVED
LEMONS: In a baking dish just large enough to hold the  lemons in one
layer, toss the lemons with the salt, pour enough lemon  juice over
them to just cover them and bake the lemons, covered, in a  pre-heated
oven of 200*F, stirring occasionally, for 3 hours. Let the  lemons cool
and transfer them with their brine to an airtight  container. The
preserved lemons keep, covered and chilled,  indefinitely.  Posted to
JEWISH-FOOD digest V97 #037 by alotzkar@direct.ca (Al) on  Feb 1, 1997.

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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 126
Total Fat: 14.4g
Cholesterol: 0mg
Sodium: 8625.3mg
Potassium: 370.1mg
Carbohydrates: 14.4g
Fiber: 3.7g
Sugar: 4.7g
Protein: 1.8g