Baked Scrod With Caribbean Hot Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Scrod fillets - (1 or 2 fillets)
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Caribbean Hot Sauce
1		Ripe plum tomato - seeded, and cut into 1/8" dice
1/4 cup	36g / 1.3oz	Finely-diced shallots
1/2 cup	118ml	Fresh lime juice
1/4 cup	59ml	Rice vinegar
1 teaspoon	5ml	Minced jalapeño pepper - (to 2) - seeds removed, Depending on desired hotness
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Chopped fresh cilantro leaves
1 teaspoon	5ml	Finely-snipped fresh chives

Recipe Instructions

Preheat the oven to 350 degrees. Cut the scrod into 4 portions crosswise and lay, skin-side down, in a lightly oiled baking dish. Brush the fish with the olive oil and sprinkle with salt and pepper, then bake until cooked through (fish will flake easily with a fork), about 30 minutes.

Meanwhile, prepare the hot sauce: In a bowl, combine all the remaining ingredients except 2 tablespoons chopped cilantro. (Makes 1 cup) To serve, place a fillet on each of 4 dinner plates and spoon some of the sauce over the top. Sprinkle with the remaining cilantro.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-30-2003"

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