From Shelly Carey
Ingredients
1 teaspoon butter
1 Tablespoon minced shallots
10 oz. Scrod fillets
Dash salt
Dash white pepper
1 Tablespoon mayonnaise
1/2 teaspoon mustard
2 Tablespoon lemon juice
1/4 cup dry white wine
1 Tablespoon chopped fresh parsley
Directions
Saute shallots with butter, spread on bottom of baking pan, sprinkle fish with salt and pepper. Place in a single layer over shallots. Combine mayonnaise and mustard, spread over fillets, drizzle with lemon juice. Broil 3 inches from heat. Keep pan juice and onions, add wine and cook over high heat to reduce liquid. Pour over fillets. Sprinkle with parsley.
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