Broiled Scrod with Lemon Butter
pounds fresh or frozen scrod fillets, about 1 inch thick
tablespoons butter or margarine, melted
tablespoons lemon juice
Hot boiled potatoes (optional)
- Thaw fish fillets, if frozen. Place in a single layer on greased rack of an unheated broiler pan. Tuck under any thin edges to make even thickness.
- Combine butter and lemon juice; brush over fillets. Sprinkle with salt and pepper.
- Broil fish 4 inches from the heat for 10 to 12 minutes or just until fish flakes easily when tested with a fork, brushing occasionally with lemon-butter mixture. Garnish with parsley and lemon wedges. If desired, serve with hot boiled potatoes. Makes 6 servings.
Nutrition Facts(Broiled Scrod with Lemon Butter)
- Per serving:
- 124 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 57 mg chol.,
- 150 mg sodium,
- 0 g carb.,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet