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Recipes that Compliment:

Preserved Lemons
/ 352

Preserved Lemons #2
/ 252

Quick Preserved Lemons
/ 511

Tomatoes With Scrod Stuffing

/ 318

For this recipe, you can substitute your favorite firm-fleshed filleted white fish for the Scrod.

Fatima E. | May 5th, 2024

Recipe of Morocco

Ingredients:

Qty	Unit	Ingredient
4	large	Tomatoes
1/2	teaspoon	Salt » approximately	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
4	tablespoons	Olive Oil » divided	Olive Oil Olive oil, derived from olives, is a versatile cooking oil with a rich history and a distinctive flavor. It is widely used in Mediterranean cuisine and offers numerous health benefits. Read more...
1	pound	Scrod Fillet
2	tablespoons	Dry White Wine
2	tablespoons	Preserved Lemon Peel » finely chopped
1	tablespoon	Preserved Lemons » brine
2	tablespoons	Cilantro » minced	Cilantro Cilantro - pronounced 'sih-LAHN-troh' is an herb often used in Mexican, Asian, and Indian dishes. It is known for its fresh, citrusy flavor that some people adore, while others find it tastes like Read more...
2	teaspoons	Lemon Juice

Prep Time	Process Time	Overall Time
45 Minutes	N/A	45 minutes

Directions:

1. Cut off the top third of each tomato.

2. Scoop out the seeds and pulp, leaving 1/3 inch thick shells. Reserve the tops and pulp for another use.

3. Sprinkle the insides of the tomatoes with salt.

4. Invert the tomatoes on a rack to drain, for about 30 minutes.

5. In a non-stick skillet; heat 1 tablespoon of the oil over moderately-high heat until it is hot, but not smoking.

6. Add the Scrod and sauté 1 minute on each side.

7. Add the wine to the skillet and cook the fish, covered, for 3 to 6 minutes, or until it flakes.

8. Remove the skillet from the heat and let the fish cool.

9. Flake the fish into a bowl and stir in the preserved lemon peel and preserved lemon brine, cilantro, lemon juice, 2 tablespoons of the remaining oil.

10. Divide the mixture among the tomato shells and drizzle them with the remaining 1 tablespoon oil.

11. Enjoy!

Submitted by Fatima E. | May 5th, 2024 See all of Fatima E.'s Recipes.

this Recipe

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@Fatima E. \| May 5th, 2024
For this recipe, you can substitute your favorite firm-fleshed filleted white fish for the Scrod. I gave it a 5