Preparation Time - 45 Minutes
Preparation Method - Stove Top

Recipes that Compliment:

Tomatoes With Scrod Stuffing

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For this recipe, you can substitute your favorite firm-fleshed filleted white fish for the Scrod.

Fatima E. | May 5th, 2024

Ingredients are for 4 Servings
Scale It
Qty Unit Ingredient
4 large Tomatoes
1/2 teaspoon Salt » approximately
4 tablespoons Olive Oil » divided
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
2 teaspoons Lemon Juice
Prep Time Process Time Overall Time
45 Minutes N/A 45 minutes

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.

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@Fatima E. | May 5th, 2024
For this recipe, you can substitute your favorite firm-fleshed filleted white fish for the Scrod.

I gave it a 5

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