Recipe - Roasted Scrod With Tomato Relish

28 ounce Canned plum tomatoes
1 tablespoon Vegetable oil
1 small Onion; minced
One fourth cup Red wine vinegar
2 tablespoon Brown sugar
One half teaspoon Salt
1 Scrod fillet
One fourth teaspoon Coarsely ground black pepper

1. Preheat oven to 450 degrees F. Drain juice from tomatoes; reserve for
another use. Cut each tomato into quarters.

2. In 2quart saucepan over medium heat, heat 2 teaspoons vegetable oil.
Add onion with 2 tablespoons water and cook until tender and golden, about
10 minutes. Stir in tomatoes, vinegar, brown sugar, and One fourth teaspoon salt;
over high heat, heat to boiling. Continue cooking over high heat, 10 to 15
minutes, stirring frequently, until relish thickens.

3. Meanwhile, in 9" by 9" glass baking dish, place scrod; sprinkle with
pepper, 1 teaspoon vegetable oil, and One fourth teaspoon salt. Roast, uncovered,
12 to 15 minutes or until fish flakes easily when tested with a fork. Serve
tomato relish over scrod.

Each serving: About 230 calories, 32 g protein, 15 g carbohydrate, 5 g
total fat (1 g saturated), 73 mg cholesterol, 590 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved

Notes: Serve with LemonParsley Rice and a mixed green salad tossed with
ButtermilkChive Dressing. Work Time: 10 minutes; Total Time: 30 minutes.

Buster for McRecipe by Pat Hanneman (kitpath) feb98

Recipe by: Homearts Recipe Archive

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998