Baked Scrod With Caribbean Hot Sauce Recipe

• 2 lb scrod fillets - (1 or possibly 2 fillets)
• 2 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 1 x ripe plum tomato seeded, and cut into 1/8" dice
• 1/4 c. finely-diced shallots
• 1/2 c. fresh lime juice
• 1/4 c. rice vinegar
• 1 tsp chopped jalapeno pepper - (to 2) seeds removed, depending on desired hotness Salt to taste Freshly-grnd black pepper to taste
• 4 Tbsp. minced fresh cilantro leaves
• 1 tsp finely-snipped fresh chives

1. Preheat the oven to 350 degrees.
2. Cut the scrod into 4 portions crosswise and lay, skin-side down, in a lightly oiled baking dish.
3. Brush the fish with the extra virgin olive oil and sprinkle with salt and pepper, then bake till cooked through (fish will flake easily with a fork), about 30 min.
4. Meanwhile, prepare the warm sauce: In a bowl, combine all the remaining ingredients except 2 Tbsp.
5. minced cilantro.
6. (Makes 1 c.)
7. To serve, place a fillet on each of 4 dinner plates and spoon some of the sauce over the top.
8. Sprinkle with the remaining cilantro.
9. This recipe yields 4 servings.
10. Comments: Scrod is the market name for young cod and is more often available.
11. For more kick, use more jalapeno.

scrod, extravirgin extra virgin olive oil salt, tomato, shallots, lime juice, rice vinegar, jalapeno pepper, cilantro, chives

Taken from cookeatshare.com/recipes/baked-scrod-with-caribbean-hot-sauce-75621 (may not work)