Poached Scrod with Herbs and Warm Vinaigrette

• 2 tablespoons white-wine vinegar
• 4 tablespoons extra-virgin olive oil
• 2 shallots, chopped fine
• Salt and pepper, to taste
• 1/2 cup finely chopped fresh mint leaves
• 1/2 cup finely chopped fresh basil leaves
• 1/2 cup finely chopped fresh parsley leaves
• 4 (1/2-pound) pieces scrod fillet

1. In a small saucepan combine the vinegar, the oil, the shallot, and salt and pepper to taste.
2. In a small bowl combine well the mint, the basil, and the parsley and on each of 4 plates mound 1/8 of the herb mixture.
3. 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.
4. 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.
5. Add 2 tablespoon of the reserved cooking liquid to the vinegar mixture, bring the mixture to a boil, and spoon it over the scrod.

whitewine vinegar, extravirgin olive oil, shallots, salt, mint leaves, fresh basil, parsley, scrod fillet

Taken from www.foodnetwork.com/recipes/poached-scrod-with-herbs-and-warm-vinaigrette-recipe.html (may not work)