Broiled Scrod with a Yellow Pepper and Caramelized Onion Sauce

Boy do we have a house full of peppers! Actually the shelf downstairs is full of produce, green tomatoes, red tomatoes, bell peppers, hot cayanes and some habaneros. This was our pre-halloween snowstorm clean up. This fall I have not been able to do a good job with either the pictures or the chronicling due to a whole host of reasons. However, outside of the delicata squash that I do have interesting pictures that I shall gradually share, most of the vegetables I do have some pictures of in some shape or form.

This recipe, is simple flavorful weeknight dinner, made without much fuss and fanfare. I have generally been busy with my cookbook project, in the midst of editing and at that cruicial point where I cannot help wondering what possessed me from getting started.

Broiled Scrod with a Yellow Pepper and Carmelized Onion Sauce

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves 4

Ingredients

2 tablespoon butter

2 tablespoons oil

1 red onion, chopped

1 yellow pepper, chopped

2 minced green chilies

1 tomato, diced

1 teaspoon minced thyme

1 teaspoon powdered coriander

1 teaspoon salt

1 and a half pound fresh scrod

2 tablespoons chopped cilantro

Method of Preparation

1. Heat one tablespoon of butter and the oil on medium heat for about one and a half minutes and add in the red onion and cook the onion stirring softly for about 7 to 8 minutes, until the onion softens and turns a pale caramel color.

2. Add in the yellow peper and cook for another 5 minutes and finally add in the green chilies, tomato, minced thyme and the powdered coriander and cook the mixture for about 6 to 7 minutes, stirring frequently until the mixture is nicely mixed in.

3. Place the fish in a baking dish and sprinkle with the salt.

4. Dot the fish with butter and pour over the sauce.

5. Broil the fish for about 6 to 7 minutes until the fish is nice and flakey.

6. Garnish with the cilantro before serving.