Poached Scrod with Herbed Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1 tablespoon white-wine vinegar |
2 tablespoons extra-virgin olive oil |
1 shallot, chopped fine |
1/4 cup finely chopped fresh mint leaves |
1/4 cup finely chopped fresh basil leaves |
1/4 cup finely chopped fresh parsley leaves |
two 1/2-pound pieces scrod fillet |
Directions:
1. In a small saucepan combine the vinegar, the oil, the shallot, and salt and pepper to taste. In a small bowl combine well the mint, the basil, and the parsley and on each of 2 plates mound one fourth of the herb mixture. In a deep skillet bring 1 inch of salted water to a boil, add the scrod, skinned sides down, and poach it, covered, at a bare simmer for 8 minutes, or until it just flakes. Transfer each fillet with a slotted spatula, blotting it with paper towels and reserving the cooking liquid, to a bed of herbs and top the scrod with the remaining herb mixture. Add 1 tablespoon of the reserved cooking liquid to the vinegar mixture, bring the mixture to a boil, and spoon it over the scrod.
2. Per serving: 318 calories, 15g fat (2g saturated), 83mg cholesterol, 166mg sodium, 3g carbohydrates, 1g fiber, 41g protein (nutritional analysis provided by Nutrition Data) Nutritional analysis provided by Gourmet See Nutrition Data's analysis of this recipe ›
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