Creamed fresh Corn, Spinach, Tomato, Sweet onion and Kalamata Olive salad, Vienna Rolls.

The Scrod recipe was clipped years ago from a magazine and is delicious. It calls for lots of butter (I made half the recipe but used the full amount of shallot) but after dinner I measured what was left in the pan and we got less than 2 tablespoons with the fish. It really makes it taste good, though. The sauce gets thick and coats the fish when it is dipped in it.

Broiled Scrod with Mustard Butter

12 tablespoons (1 and 1/2 sticks)unsalted butter
2 tablespoons minced shallots
1 1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon paprika
salt and freshly ground black pepper
pinch of ground red pepper (optional)
6 skinless boneless scrod fillets (about 2 pounds)
2 tablespoons minced parsley

Preheat the broiler to it's highest setting.

In a small sauce pan, melt the butter over moderately low heat. Add the shallots, mustard, lemon juice, paprika, salt and pepper to taste and red pepper, if used. Whisk until well blended and creamy. Remove pan from the heat.

Dip fillets, one at a time into the butter mixture to coat one side; place in a shallow broiler pan, coated side down, in one layer. Spoon the remaining butter sauce over the tops.

Broil the fillets about 4 inches from the heat for 4 or 5 minutes or until the fish is well browned and cooked through, basting twice with pan juices.

With a spatula transfer the fillets to a serving dish, spoon some of the pan juices over the tops and sprinkle with parsley.
Makes 6 servings.