available, fresh and can be prepared many different ways. Oh, and best of all, very inexpensive.
I've used this recipe with scrod, but recently made it with tilapia and it was really excellent. It calls for a lot of butter, but the butter is used as a coating for the fish and ends up the the pan after broiling where it can be discarded. I used it to sauce boiled new potatoes. I halved the recipe.
Broiled Scrod (or Tilapia) with Mustard Butter
12 Tbs unsalted butter (1 1/2 sticks)
2 Tbs minced shallots
1 1/2 Tbs Dijon mustard
1 Tbs fresh lemon juice
1 tsp paprika
salt and freshly ground black pepper
pinch ground red pepper (optional)
6 skinless boneless scrod (or tilapia) fillets (about 2 pounds)
2 Tbs minced parsley
1 Preheat the broiler to its highest setting.
2 In a small sauce pan, melt the butter over moderately low heat. Add the shallots, mustard, lemon juice, paprika, salt and pepper to taste and red pepper, if used. Whisk until well blended and creamy. Remove pan from the heat.
3 Dip fillets, one at a time into the butter mixture to coat one side; place in a shallow broiler pan, coated side down, in one layer. Spoon the remaining butter sauce over the tops.
4 Broil the fillets about 4 inches from the heat for 4 or 5 minutes or until the fish is well browned and cooked through, basting twice with pan juices.
5 With a spatula transfer the fillets to a serving dish, spoon some of the pan juices over the tops and sprinkle with parsley.
Servings: 6
I've used this recipe with scrod, but recently made it with tilapia and it was really excellent. It calls for a lot of butter, but the butter is used as a coating for the fish and ends up the the pan after broiling where it can be discarded. I used it to sauce boiled new potatoes. I halved the recipe.
Broiled Scrod (or Tilapia) with Mustard Butter
12 Tbs unsalted butter (1 1/2 sticks)
2 Tbs minced shallots
1 1/2 Tbs Dijon mustard
1 Tbs fresh lemon juice
1 tsp paprika
salt and freshly ground black pepper
pinch ground red pepper (optional)
6 skinless boneless scrod (or tilapia) fillets (about 2 pounds)
2 Tbs minced parsley
1 Preheat the broiler to its highest setting.
2 In a small sauce pan, melt the butter over moderately low heat. Add the shallots, mustard, lemon juice, paprika, salt and pepper to taste and red pepper, if used. Whisk until well blended and creamy. Remove pan from the heat.
3 Dip fillets, one at a time into the butter mixture to coat one side; place in a shallow broiler pan, coated side down, in one layer. Spoon the remaining butter sauce over the tops.
4 Broil the fillets about 4 inches from the heat for 4 or 5 minutes or until the fish is well browned and cooked through, basting twice with pan juices.
5 With a spatula transfer the fillets to a serving dish, spoon some of the pan juices over the tops and sprinkle with parsley.
Servings: 6