Deviled Scrod Deluxe

Course : Seafoods
Serves: 4
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1 1/2 pounds fresh scrod or haddock or cod -- up to 2
1/4 cup minced green pepper
1/4 cup minced onion
1 tablespoon prepared yellow mustard
1 teaspoon original worcestershire sauce
1/8 teaspoon tabasco sauce
3 1/2 tablespoons fresh lemon juice
1/4 pound butter or margarine
2 cups fine soft bread crumbs
1 teaspoon salt and pepper
2 tablespoons freshly grated parmesan or romano cheese

Preparation / Directions:

1. Wipe fish with damp cloth; cut into 4 servings. 2. Combine green pepper, onion, mustard, Worcestershire, Tabasco and lemon juice. 3. Melt butter; stir in bread crumbs. Add to vegetable mixture, blending well; set aside. 4. Season fish liberally with salt and pepper; dot cut side with additional buffer. 5. Place fish, cut-side up, on foil-lined broiler rack about 4 inches from heat; broil 5 minutes. Turn fish; top evenly with vegetable-bread mixture. Broil 5 to 7 minutes longer, or until fish flakes easily when tested with fork. 6. Sprinkle with cheese; broil 1 minute longer.

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