By Thursday I’m almost cooked out. The ideas are slow coming in regards to being creative with dinner. But sometimes, meals turn out the best with the least planning. That’s what happened tonight.
Ted picked up 1 lb of Boston Scrod from our fresh fish guy in the New Hartford parking lot. That’s right…the parking lot. The guy’s name is John. He pulls his truck up and parks at the Shopping Center from 8 am to 12:30 pm. His offerings include all sorts of fresh fish from the North East shores.
Boston Scrod – Last Minute Style
- 1 lb Boston Scrod
- 1/4 cup lemon juice
- 2 spring onions, rough chopped
- 1/2 jar roasted red peppers with garlic – chopped
- 2/3 cup Picante sauce
- salt and pepper to taste
- 1/2 TBS Old Bay Seasoning
What this recipe is comprised of is basically ingredients found when opening the refrigerator door. Why don’t you do that now, think about the main protein you intend to cook, take a look around the fridge and imagine what ever you see being paired with that main protein. Now try it. You just might be surprised… I mean… who ever thought you could make a gravy out of Ginger Snaps, right?!!!
Instructions:
Rinse the fresh scrod and put into a dish to marinate in the 1/4 cup lemon juice just while you preheat your oven to 425 F, chop your onions, and prepare an aluminum pan with foil. Place about 1/3 of the Picante sauce on the bottom of the aluminum covered pan. Top with a sprinkling of 1/2 the chopped onions. Put about 2 TBS of some chopped roasted peppers on top of everything else.
Add your fish on top of everything you put in the aluminum pan. Sprinkle with salt and pepper and Old Bay. Now repeat what you did before…add some picante sauce, some chopped onion, roasted red peppers all on top of the fish.
Put into the oven for 20 minutes.
We had our fish with boiled minted peas. Enjoy!
What a colourful healthy fish dish!! Your fish sounds wonderful and thank goodness for guys like John selling great fresh produce!