Poached Scrod with Herbed Vinaigrette

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yield: Serves 2

Can be prepared in 45 minutes or less. In a small saucepan combine the vinegar, the oil, the shallot, and salt and pepper to taste. In a small bowl combine well the mint, the basil, and the parsley and on each of 2 plates mound one fourth of the herb mixture. In a deep skillet bring 1 inch of salted water to a boil, add the scrod, skinned sides down, and poach it, covered, at a bare simmer for 8 minutes, or until it just flakes. Transfer each fillet with a slotted spatula, blotting it with paper towels and reserving the cooking liquid, to a bed of herbs and top the scrod with the remaining herb mixture. Add 1 tablespoon of the reserved cooking liquid to the vinegar mixture, bring the mixture to a boil, and spoon it over the scrod.

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Per serving: 318 calories, 15g fat (2g saturated), 83mg cholesterol, 166mg sodium, 3g carbohydrates, 1g fiber, 41g protein (nutritional analysis provided by Nutrition Data)

Nutritional analysis provided by Gourmet

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