Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- four (6- to 8-oz) scrod fillets, seasoned with salt and pepper
- 2 Tbsp. extra virgin olive oil plus additional for brushing the fish
- 1/2 c. fresh orange juice
- 1/2 c. fresh lemon juice
- 1/4 c. fresh lime juice
- 1 tsp Dijon-style mustard
- 1 tsp Tabasco or possibly to taste
- 1 Tbsp. white-wine vinegar
- 1 tsp salt
- 1 1/2 c. chopped red onion the white and pale green parts of 6 chopped scallions
- 1 Tbsp. chopped garlic
- 1/3 c. finely minced fresh coriander lettuce for lining the plates
- 1 slc French or possibly Italian bread toasted, as an accompaniment
Direcciones
- In a large greased jelly-roll pan arrange the scrod fillets in one layer and brush them with the additional oil. Bake the fish in the middle of a preheated 400F. oven for 15 to 20 min, or possibly till it just flakes, transfer it to a bowl, and flake it into small pcs.
- In another bowl whisk together the citrus juices, the remaining 2 Tbsp. oil, the mustard, the Tabasco, the vinegar, the salt, the onion, the scallions, the garlic, the coriander, and pepper to taste, add in the fish, and toss the salad well. Line 6 plates with the lettuce, divide
- the salad among the plates, and serve it with the toast.
- Serves 6.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 723g | |
| Calories 634 | |
| Calories from Fat 254 | 40% |
| Total Fat 28.74g | 36% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2772mg | 116% |
| Potassium 943mg | 27% |
| Total Carbs 89.63g | 24% |
| Dietary Fiber 5.4g | 18% |
| Sugars 31.04g | 21% |
| Protein 11.97g | 19% |
