scrod , auch: schrod

It's sure as scrod not my safety you're thinking of.

Sylvia wanted to slap him in the face with a scrod.

Take this particular recipe for Spanish-style scrod as an example.

Wash and dry the scrod, and cut the pieces in half.

The man called for a knife and a rancid gray scrod from the kitchen.

Wash scrod, place in the pan, and using a spoon, cover with the ingredients.

He'd finished his scrod and was nearly through his second martini.

I do believe the purported home of the scrod should be a place where it is spelled correctly.

The scrod will still be moist when the clams that surround it open.

Others that work well include cod, sea bass, scrod and tilefish.

The broiled scrod was thick, flaky and perfectly turned out.

Two minutes before the scrod is ready, add the corn, continue cooking, and season with salt and pepper to taste.

The roast beef stood up to its assertive ingredients better than the more subtle scrod.

Rita met their look and held it, and they looked quickly back at their scrod.

She had some good scrod in the icebox.

Young Atlantic cod or haddock prepared in strips for cooking is called scrod.

Most typically, young cod is the mainstay on modern menus presenting scrod.

I prefer to use scrod, a firm-fleshed white fish readily available on the East Coast.

Continue with scrod through Step 5.

Pound and a half of scrod.

Mrs. Child used the extra scrod to whip up a creamy fish chowder, which also went over well.

Broiled scrod falls away in flaky layers and is luminously fresh.

Scrod topped with onions, tomatoes and garlic is wrapped in paper and baked.

For my fish and pasta with wine sauce recipe, I have chosen scrod, whose white, tender meat is usually relatively inexpensive.

And the food (scrod and a variation on eggs Benedict made with smoked salmon) was good.