Scrod Veracruz Recipes

Steps:

• In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside.
• Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.
• In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.
• In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.
• In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.

Steps:

• Place fish in a 2-qt shallow baking dish.
• Mix, soup, broth, salsa, lime juice, cilantro, oregano and garlic powder. Pour over fish. Bake at 400 for 20 minute or until fish flakes easily. Serve over rice.

Steps:

• Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).
• Preheat oven to 400 degrees F.
• Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter.
• Pour white wine into pan, being sure not to drizzle directly onto fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.
• In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
• Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
• Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
• Preheat oven to 400 degrees F.
• In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
• On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
• Bake rolls for 15 to 18 minutes until browned.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add onion
• and garlic, saute 7 minutes or until tender.
• Add peppers and tomatoes; cook over medium-high heat 3 minutes.
• Add fish; sprinkle with garlic powder and pepper.
• Cover and reduce heat, simmer 5 minutes.
• Turn fish over.
• Cover and simmer an additional 5 minutes or until fish flakes with a fork.
• Transfer to individual serving plates, reser ving cooking sauce in skillet. Keep fish warm.
• Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened.
• Serve sauce over fish.

Steps:

• Preheat the oven to 375°F. Lightly spray a 12 x 8 x 2-inch baking pan with cooking spray.
• Put the fish in the pan. Top with the salsa, bread crumbs, and Monterey Jack.
• Bake for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.
• (Per Serving)
• Calories: 127
• Total Fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 51mg
• Sodium: 223mg
• Carbohydrates: 4g
• Fiber: 0g
• Sugars: 1g
• Protein: 22g
• Dietary Exchanges
• 1/2 Carbohydrate
• 3 Very Lean Meat