Baked Scrod "Seviche" Salad Recipe Recipe

Name: Baked Scrod "Seviche" Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large greased jelly-roll pan arrange the scrod fillets in one layer and brush them with the additional oil.
2
Bake the fish in the middle of a preheated 400F.
3
oven for 15 to 20 min, or possibly till it just flakes, transfer it to a bowl, and flake it into small pcs.
4
In another bowl whisk together the citrus juices, the remaining 2 Tbsp.
5
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.
6
Line 6 plates with the lettuce, divide
7
the salad among the plates, and serve it with the toast.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Baked Scrod "Seviche" Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Scrod "Seviche" Salad Recipe

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