Baked Scrod Seviche Salad Recipe

• 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.
8. Serves 6.

four, extra virgin olive oil, orange juice, lemon juice, lime juice, mustard, whitewine vinegar, salt, red onion, garlic, fresh coriander lettuce, bread

Taken from cookeatshare.com/recipes/baked-scrod-seviche-salad-75620 (may not work)