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Tomatoes With Scrod Stuffing
/ 371For this recipe, you can substitute your favorite firm-fleshed filleted white fish for the Scrod.
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.
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Above and beyond its basic uses, table |
|
| 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.
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|
|
| 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
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|
|
| 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.
Filed Under:
Tested and True
A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
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| @Fatima E. | May 5th, 2024 |
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For this recipe, you can substitute your favorite firm-fleshed filleted white fish for the Scrod. I gave it a 5 |