Esta es una exhibición prevé de cómo se va ver la receta de 'Baked Scrod "Seviche" Salad' imprimido.

Receta Baked Scrod "Seviche" Salad
by Global Cookbook

Baked Scrod "Seviche" Salad
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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

  1. 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.
  2. 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
  3. the salad among the plates, and serve it with the toast.
  4. Serves 6.