Scrod Veracruz Recipes

BAKED SCROD WITH LEMON HERB PANKO CRUMBS

Steps:

• Preheat oven to 400 degrees F.
• In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
• In a medium sized bowl, combine the panko crumbs with the parsley and 1 teaspoon of melted butter, 1 teaspoon of olive oil, and the juice of half the lemon.
• Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
• Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
• Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
• Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
• Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
• Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
• Cover with tinfoil half way through baking if the top is browning to fast.

HALIBUT VERACRUZ

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
• To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.

SCROD WITH CLAMS LIVORNESE

Steps:

• Place fish in the center of an oval dish 14 by 9 by 2 inches. Sprinkle with the oil, wine, salt and pepper. Arrange clams, hinge side down, around side of dish. Place garlic between clams.
• Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 12 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Serve hot.

SCROD VERACRUZ

Steps:

• Preheat the oven to 375°F. Lightly spray a 12 x 8 x 2-inch baking pan with cooking spray.
• Put the fish in the pan. Top with the salsa, bread crumbs, and Monterey Jack.
• Bake for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.
• (Per Serving)
• Calories: 127
• Total Fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 51mg
• Sodium: 223mg
• Carbohydrates: 4g
• Fiber: 0g
• Sugars: 1g
• Protein: 22g
• Dietary Exchanges
• 1/2 Carbohydrate
• 3 Very Lean Meat

BOSTON BAKED SCROD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Butter a baking pan large enough to hold the scrod in a single layer. Place the scrod in the prepared baking pan, and add salt, pepper, lemon juice, and wine. Drizzle a 1/4 cup of the melted butter over the fish.
• Bake at 350 degrees for approximately 20 minutes, or until fish flakes but is still moist.
• Remove the pan from the oven and preheat the broiler. Scatter the bread crumbs over the fish, and drizzle with the remaining 1/4 cup of melted butter.
• Brown under the broiler for 2 to 5 minutes only, just until lightly browned, and serve.

SCROD TOPPED WITH ZUCCHINI, CORN AND OLIVES

Steps:

• Chop whole onion. Heat a nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high.
• Add oil, and saute onion until it softens and begins to brown.
• Slice garlic, and add to onion as it cooks.
• Wash, trim and cut zucchini into 1/2-inch cubes; add to onion, and saute a minute or two. Wash and cube tomatoes, and along with the tomato paste, add to pan.
• Pit olives and add. Add oregano along with the wine.
• Wash scrod, place in the pan, and using a spoon, cover with the ingredients. Cover the pan, and cook the scrod according to the Canadian rule: Measure the fish at thickest part, and cook 8 minutes for each inch.
• Two minutes before the scrod is ready, add the corn, continue cooking, and season with salt and pepper to taste.