• Ingredients: 35
  • Serves: 6

Baked scrod "seviche" salad with four 6- to 8-ounce scrod fillets, seasoned with salt and pepper, olive oil plus additional for brushing the fish, fresh orange juice, fresh lemon juice, fresh lime juice, dijon-style mustard, tabasco, or to taste, white-wine vinegar, salt, minced red onion, the white and pale green parts of 6 scallions, minced, minced garlic, finely chopped fresh coriander, lettuce for lining the plates, slices of french or italian bread, toasted, as an accompaniment.

Ingredients

  • four 6- to 8-ounce scrod fillets, seasoned with salt and pepper
  • 2 tbsps. olive oil plus additional for brushing the fish
  • 1/2 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1 tsp. Dijon-style mustard
  • 1 tsp. Tabasco, or to taste
  • 1 tbsp. white-wine vinegar
  • 1 tsp. salt
  • 1 1/2 cups minced red onion
  • the white and pale green parts of 6 scallions, minced
  • 1 tbsp. minced garlic
  • 1/3 cup finely chopped fresh coriander
  • lettuce for lining the plates
  • slices of French or Italian bread, toasted, as an accompaniment

For the marinade:

  • Dipping Sauce

For dressing

Combine in large bowl:

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 In a large greased jelly-roll pan arrange the scrod fillets in one layer and brush them with the additional oil.

    For this step you will need

  2. Step 2 Bake the fish in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until it just flakes, transfer it to a bowl, and flake it into small pieces.

    For this step you will need

  3. Step 3 In another bowl whisk together the citrus juices, the remaining 2 tablespoons oil, the mustard, the Tabasco, the vinegar, the salt, the onion, the scallions, the garlic, the coriander, and pepper to taste, add the fish, and toss the salad well.

    For this step you will need