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Categories:Viewed: 10 - Published at: a year ago
Ingredients
- 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
Method
- 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.
