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Full Online Book HomeLearning KitchenFishandseafood - Italian Baked Scrod
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Fishandseafood - Italian Baked Scrod Post by :Muriel Category :Learning Kitchen Author :Unknown Date :February 2012 Read :572

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Fishandseafood - Italian Baked Scrod

Italian Baked Scrod
Recipe By : Newmans Own Cookbook by Paul Newman & A.E. Hotchner

2 lb scrod fillets -- or other firm fish
salt and freshly ground black pepper -- to taste
sliced onions
chopped stewed tomatoes
sliced pitted black olives
2 tbsp fresh basil -- chopped or 1 t. dry
2 tbsp fresh parsley -- chopped or 1 T. dry
1 clove garlic -- crushed
clam juice


Preheat oven to 375°F.

Wash the fillets and pat dry with paper towels. Arrange in a single layer in a 13x9x2 inch baking dish. Season with salt and pepper. Cover with onions, tomatoes, olives, basil, parsley, and garlic. Moisten with a little clam juice.
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Fishandseafood - Steamed Scrod With Ginger And Scallion Sauce
2 (10 oz.) pieces Scrod, fresh or thawed out 1 bunch green onions, julienned 1 small piece (1 oz) fresh ginger root, peeled, sliced thin and julienned 1/4 cup julienned carrot 1/4 cup canola oil 2 Tablespooon Soy Sauce 1/4 cup water 1/2 Tablespoon sugar 1 Tablespoon cornstarch with 1 Tablespoon water for mixing with cornstarch to thicken sauce Garnish with a little chopped tomato Start by preparing vegetables and getting ingredients ready to go. This dish goes quickly and it requires everything ready and in front of you. Rinse fish in cold water. Dry fish well and place it in
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