Scrod With Spicy Tomato Sauce Recipes
SCROD WITH TOMATOES, BACON, AND SHERRY
Steps:
- In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it with tongs to paper towels to drain, and crumble it. Pour all but 1 tablespoon of the fat from the skillet and in the remaining fat cook the onion, stirring, until it begins to turn golden. Add the tomatoes, the Sherry, the soy sauce, and the sugar and simmer the sauce for 5 minutes, or until it is thickened. Add the scrod and simmer it, covered, for 4 minutes. Turn the scrod and simmer it, covered, for 4 minutes more, or until it just flakes. Transfer the scod with a slotted spatula to 2 plates and keep warm, covered. (If desired, boil the sauce for 1 minute to thicken it slightly.) Spoon the sauce over the scrod and sprinkle the scrod with the bacon.
SCROD WITH SPICY TOMATO SAUCE
Number Of Ingredients 8
Steps:
- 1 Pour the oil into a medium skillet. Add the onion and red pepper. Cook, stirring often, over medium heat, until the onion is tender and golden, about 10 minutes. Add the tomatoes, oregano, and salt and simmer until the sauce is thickened, about 15 minutes. 2 Rinse the fish and pat dry, then sprinkle it with salt. Add the fish to the pan and baste it with the sauce. Cover and cook 8 to 10 minutes, depending on the thickness of the fish, until it is just barely opaque when cut in the thickest part. 3 With a slotted spoon, transfer the fish to a serving platter. If the fish has released a lot of liquid, raise the heat under the pan and cook, stirring frequently, until the sauce is thickened. 4 Remove the sauce from the heat and stir in the lemon zest. Spoon the sauce over the fish and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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