| Chef John Recipes | |  |
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| Chef John Scrod Recipes |
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Robin's Fish Taco's
Ingredients |
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced (optional)
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 pound cod fillets
3 TB extra virgin olive oil
1/2 lemon juiced
1 (12 ounce) package flour tortillas
1/2 medium head cabbage, finely shredded
Preparation
COMBINE yogurt, mayonnaise, lime juice and next 6 ingredients and mix in small bowl.
COMBINE cod, vegetable oil, lemon juice and mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
FILL taco shells with fish mixture. Top with cabbage, white sauce mixture, and garnish with favorite salsa and or guacamole. .
Serves 4 (8 taco's) |
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Chef John's Scrod Saute
Ingredients |
1 lb fresh scrod
1/2 cup flour
1/2 cup extra virgin olive oil
1 Tb chopped fresh garlic
1 Tb capers
1/2 cup dry white wine
3 pinches cracked black pepper
Pinch of salt
1 fresh lemon
Preparation
Cut scrod into 6-8 (2oz) pieces, roll in flour and shake off excess.
In a large frying pan bring olive oil to medium heat.
Place scrod in pan.
Cook for 3 minutes then turn with tongs or spatula.
Add garlic, capers, white wine and salt & pepper and cook an additional 2-3 minutes.
Squeeze the juice of one lemon over scrod in pan then serve over pasta or rice with sauce.
Serves 2 |
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Chef John's Cape Cod Baked Scrod
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Ingredients
1 lb fresh scrod
1 Sleeve of Ritz Crackers finely ground
1/2 Stick of Salted Butter melted
3 Tb olive oil
4 TB cooking Sherry
3 cloves of fresh chopped garlic
1 tsp salt
1 tsp fresh black pepper
1 whole lemon -juiced
Preparation
In a large bowl mix Ritz crackers and all other ingredients except for the lemon & olive oil.
Mixture should be on the dry side.
Place scrod in a large shallow baking pan.
Rub 3 tablespoon of olive oil all over fish along with the juice of one lemon.
Top fish with crumb mixture and bake at 450 ° for 10 minutes per inch of thickness! (so approx. 10 minutes)
Serves 2 |
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