Scrod With Spicy Tomato Sauce Recipes

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PAN-SEARED SCROD WITH ROMANO MASHED POTATOES AND ASPARAGUS AND FRESH VEGETABLES WITH A CRISPY BREAD CRUMB TOPPING



Pan-seared Scrod with Romano Mashed Potatoes and Asparagus and Fresh Vegetables with a Crispy Bread Crumb Topping image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
1 lemon, zested, juiced
1 pound fresh scrod, fillets
Romano Mashed Potatoes, recipe follows
Fresh Vegetables with Crispy Bread Crumbs, recipe follows
Sauteed Asparagus, recipe follows
3 large red potatoes, chopped into large chunks
Milk
Romano cheese, to taste
Salt and pepper
Chopped parsley leaves, to taste
1 pound asparagus
1 lemon, juiced
Olive oil, for sauteing
Salt and pepper
1 pound bacon
1 red pepper, diced
1 green pepper, diced
1 onion, diced
2 cloves garlic, diced
Chopped parsley leaves, to taste
Hot pepper sauce, to taste (recommended: Tabasco)
1/3 cup bread crumbs

Steps:

  • In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside.
  • Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.
  • In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.
  • In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.
  • In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.

BAKED SCROD WITH LEMON HERB PANKO CRUMBS



Baked Scrod With Lemon Herb Panko Crumbs image

Wicked Good! The crunchy panko crumbs bring new life to this traditional New England favorite. I like baking the fish in the individual dishes, it keeps the fish moist and keeps the juices from drying up. After you make your way through the crunchy topping and flaky fish, you'll be surprised to find this delicious oniony, lemon goodness awaiting on the bottom which is absolutely incredible. I hope you try this recipe, it really is Wicked Good!

Provided by Everything Tasty Ki

Categories     Healthy

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 1/2 lbs scrod fillets (cod or haddock)
2 teaspoons butter
2 teaspoons olive oil
1 large juicy lemon
1 medium onion, halved and sliced thin
1 cup panko breadcrumbs
1/4 cup white wine
1 pinch red pepper flakes
1 teaspoon parsley
salt and pepper
olive oil flavored cooking spray

Steps:

  • Preheat oven to 400 degrees F.
  • In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
  • In a medium sized bowl, combine the panko crumbs with the parsley and 1 teaspoon of melted butter, 1 teaspoon of olive oil, and the juice of half the lemon.
  • Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
  • Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
  • Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
  • Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
  • Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
  • Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
  • Cover with tinfoil half way through baking if the top is browning to fast.

ROCK SHRIMP PASTA WITH SPICY TOMATO SAUCE



Rock Shrimp Pasta with Spicy Tomato Sauce image

A flavorful tomato sauce that's a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy-or delicious.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta     Shrimp     Seafood     Tomato     Fennel     Chile Pepper     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, preferably San Marzano, drained
1/3 cup olive oil, plus more for drizzling
1/2 medium fennel bulb, fronds reserved, core removed, bulb thinly sliced
8 garlic cloves, smashed
1 Fresno chile, very thinly sliced, divided
1/4 cup dry white wine
12 ounces strozzapreti or casarecce pasta
Kosher salt
1 pound rock shrimp or 1 small shrimp, peeled, deveined
2 tablespoons unsalted butter

Steps:

  • Set a fine-mesh sieve over a medium bowl. Working over sieve, squeeze tomatoes to release juices and break up flesh. Let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
  • Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium. Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5-8 minutes. Transfer fennel mixture with a slotted spoon to a small bowl.
  • Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes. Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute. Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5-10 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes. Thin sauce with more pasta cooking liquid if needed; season with salt. Remove from heat; add butter and toss to combine. Season with more salt if needed.
  • Divide pasta among bowls. Top with fennel fronds and remaining chile and drizzle with oil.

SCROD WITH TOMATOES, BACON, AND SHERRY



Scrod with Tomatoes, Bacon, and Sherry image

Categories     Fish     Tomato     Quick & Easy     Bacon     Sherry     Gourmet

Yield Serves 2

Number Of Ingredients 7

2 slices of lean bacon
1 small onion, chopped
1/2 cup chopped drained canned tomatoes
3 tablespoons medium-dry Sherry
1 teaspoon soy sauce
1/8 teaspoon sugar
two 6-ounce scrod fillets

Steps:

  • In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it with tongs to paper towels to drain, and crumble it. Pour all but 1 tablespoon of the fat from the skillet and in the remaining fat cook the onion, stirring, until it begins to turn golden. Add the tomatoes, the Sherry, the soy sauce, and the sugar and simmer the sauce for 5 minutes, or until it is thickened. Add the scrod and simmer it, covered, for 4 minutes. Turn the scrod and simmer it, covered, for 4 minutes more, or until it just flakes. Transfer the scod with a slotted spatula to 2 plates and keep warm, covered. (If desired, boil the sauce for 1 minute to thicken it slightly.) Spoon the sauce over the scrod and sprinkle the scrod with the bacon.

SCROD WITH SPICY TOMATO SAUCE



Scrod with Spicy Tomato Sauce image

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, thinly sliced
pinch of crushed red pepper
2 cups canned tomatoes, with their juice, chopped
pinch of dried oregano, crumbled
salt
1 1/4 pounds scrod or grouper fish steaks fillets, cut into serving pieces
1/2 teaspoon grated lemon zest

Steps:

  • 1 Pour the oil into a medium skillet. Add the onion and red pepper. Cook, stirring often, over medium heat, until the onion is tender and golden, about 10 minutes. Add the tomatoes, oregano, and salt and simmer until the sauce is thickened, about 15 minutes. 2 Rinse the fish and pat dry, then sprinkle it with salt. Add the fish to the pan and baste it with the sauce. Cover and cook 8 to 10 minutes, depending on the thickness of the fish, until it is just barely opaque when cut in the thickest part. 3 With a slotted spoon, transfer the fish to a serving platter. If the fish has released a lot of liquid, raise the heat under the pan and cook, stirring frequently, until the sauce is thickened. 4 Remove the sauce from the heat and stir in the lemon zest. Spoon the sauce over the fish and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SCROD WITH HERBED BREADCRUMBS



Scrod with Herbed Breadcrumbs image

Categories     Fish     Bake     Quick & Easy     Lemon     Cod     Healthy     Chive     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
2 large shallots, minced
2 cups fresh white breadcrumbs
1/4 cup chopped fresh chives or green onion tops
3 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
4 6- to 8-ounce scrod or true cod fillets (1 1/2 inches thick), all bones removed
2 tablespoons fresh lemon juice
Lemon wedges

Steps:

  • Melt 1/4 cup butter in heavy large skillet over medium heat. Add minced shallots and cook 1 minute. Add breadcrumbs and stir until butter is absorbed. Remove from heat and add chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • Preheat oven to 450°F. Butter baking pan and place fish in pan. Brush lemon juice over fish. Cover with breadcrumb mixture, pressing to adhere. Bake until fish is just cooked through, about 20 minutes. Serve with lemon wedges.

BASIC SPICY TOMATO SAUCE



Basic Spicy Tomato Sauce image

This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce. Sometimes we add bell peppers or tomatoes with green chiles. Add anything you like.

Provided by SUNNILOVE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 20m

Yield 6

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 cup diced onion
4 cloves garlic, chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons crushed red pepper flakes
2 teaspoons Italian seasoning
salt to taste

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 13.6 g, Fat 5.1 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 174.3 mg, Sugar 1.3 g

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