Cape Cod Scrod with Cranberry Relish & Mint

Cape Cod Scrod with Cranberry Relish & Mint

Recipe from the Thermador Taste of America Cookbook
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.

Submitted by:
Gail Goolgasian


6 servings


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


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


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.


Serve with white wine, such as Chardonnay.