BAKED SCROD WITH CARIBBEAN HOT SAUCE
This preparation works nicely for whatever white fish fillet is available at the market. For a hotter hot sauce, increase the jalape?o as desired!
4 scrod fillets (each 8 ounces)
2 tablespoons extra-virgin olive oil
For the Caribbean hot sauce:
1/4 cup finely diced shallots
1 ripe plum tomato, seeded and cut into 1/8-inch dice
1 to 2 teaspoons minced jalape?o, to taste
1/2 cup fresh lime juice
1/4 cup rice vinegar
Salt and coarsely ground black pepper, to taste
2 tablespoons chopped fresh cilantro leaves
1 teaspoon finely snipped fresh chives
2 tablespoons chopped fresh cilantro leaves, for garnish
1. Preheat the oven to 350°F. Lightly oil a shallow baking dish.
2. Arrange the fish, skin side down, in the prepared dish. Brush with the olive oil and season with salt and pepper. Bake until the fish is opaque and flakes easily when tested with a fork, about 30 minutes.
3. Meanwhile, prepare the Caribbean hot sauce. Combine all of the ingredients in a small bowl.
4. Place the scrod on dinner plates and spoon the hot sauce over it. Sprinkle with chopped cilantro and serve immediately.
4 portions
