Scrod with Tomatoes, Bacon, and Sherry


  • 1 teaspoon soy sauce
  • 1 small onion
  • 2 slices lean bacon slices
  • ½ cup canned tomatoes
  • 1/8 teaspoon sugar
  • 2 6-ounce scrod fillets
  • 3 tablespoons medium-dry Sherry

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...

View full recipe at Epicurious


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