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Submitted By: Gail Goolgasian |
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Gail adores her job in communications for a financial investment company, but her heart belongs to cooking. She collects cookbooks, subscribes to food magazines, is a Food Network junkie, and cooks in her spare time. She loves to prepare Italian food as well as the Armenian cuisine of her roots in the kitchen of home in Southborough, about 40 minutes west of Boston. But really, she'll try anything. She created this recipe specifically to showcase two of Massachusetts's best ingredients. |
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Massachusetts is known for its large haul of scrod and its large harvest of cranberries. Gail, who works in finance but whose heart belongs to cooking, married these two native ingredients in this inventive dish. If you can't find scrod, you can use halibut, tilapia, or orange roughy instead. |
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Relish
2 cups fresh cranberries
¾ cup chopped white onion
3 tablespoons (firmly packed) golden brown sugar
2 tablespoons fresh lime juice
2 jalapeño chiles, seeded, coarsely chopped
2 garlic cloves, minced
2 tablespoons water
Salt and freshly ground black pepper
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Fish
6 5-to 6-ounce scrod fillets or steaks, 1 inch at thickest part
3 tablespoons fresh lime juice
2 tablespoons grated peeled fresh ginger
2 tablespoons soy sauce
2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons thinly sliced fresh mint leaves
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6 servings
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For relish: Combine first 6 ingredients in heavy
medium saucepan and cook over medium heat until
cranberries are tender and falling apart, stirring
frequently, about 5 minutes. Transfer mixture to
processor. Using on/off turns, pulse until mixture is
coarsely pureed, adding water 1 tablespoon at a
time to thin. Season to taste with salt and pepper.
Let cool. (Can be prepared 4 days ahead. Cover
and refrigerate.)
For fish: Preheat oven to
425°F. Grease baking sheet.
Arrange fish on prepared sheet (if using fillets, place skin side down). |
Combine next 4
ingredients in small bowl. Brush fish generously
with lime-ginger mixture. Season with salt and
pepper. Cook 8 minutes. Brush fish again. Cook until
fish is opaque, about 4 minutes. Set 1 piece of fish on
each plate. Sprinkle fish with mint leaves. Spoon
relish alongside fish. |
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Serve with white wine, such as Chardonnay.
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
