Free Recipe Roasted Scrod with Tomato Relish
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Roasted Scrod with Tomato Relish Recipe
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
Roasted Scrod with Tomato Relish Preparation
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
Cooking Temperature:
Recipe Serves: 4
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