Recipe for Haddock

[Jman60]

I was just given some beautiful Haddock fillets from a client of mine as a gift for helping him with a computer problem.

I'm looking for a good recipe for the Haddock other than frying or baking with lemon and butter. Any good recipes anyone wants to share??

[jaycee]

I like when my girl bakes them with veggies. Bread like you're going to fry and put them in the baking dish. Cut up some peppers, tomatoes, zucchini, and whatever else you might like for veggies. Serve with some angel hair pasta tossed with butter and parm cheese. I could eat that all day!!

[gainiac]

Haddock is an incredible fish. Don't ruin it by hiding it amongst other ingredients. It really is best in a minimalist fashion.

I slice up enough potato rounds (Salt and pepper) to cover the bottom of a good cast iron skillet, fry them up in butter until lightly browned then I lay the fillets (Captain's cut, from the thick end of the loin, usually) on top of the potatoes and then I bake it off in the oven with some butter on top of them. Garnish with parsley and lemon.

Complicated:

You could make a fish chowder with them. Or if you know what you're doing a Portuguese fish stew is a most excellent presentation as well.

Haddock, like most cod, is hearty yet delicate. Let the fish shine.

[buddaman71]

I love halibut and haddock with slightly sauteed fresh fennel or even lima beans and onions. I sear it hot in a little butter for a couple minutes depending on the thickness of the fillet and then just transfer to the oven for a few minutes to finish and brown.

I cut up the fresh fennel bulb and sautee just like an onion until it caramelizes a bit. Save the green fronds of the fennel to garnish like parsley.
It will add a nice bright, fresh and aromatic finish to the dish.

When it's done, I remove from the cooking dish and then add a little cream and garlic (that I roasted in the cooking dish) and herbs to the butter and juices in the dish to make a nice light roux. I typically plate the roux first on the bottom of the serving plate, then add the fillet, then top with the sauteed fennel/onion mixture.

I like to keep the fish itself fairly as is (no seasoning/breading) and then I can control the flavors with the roux and fennel on a per/bite basis. (that sounds weird writing it...ha) I just sprinkle with some nice sea salt to taste and pair with a nice Pinot Grigio and maybe some fresh steamed veggies or rice.

My wife and I love this dish and it can be tweaked numerous ways to taste.

[Jman60]

Good suggestions guys,.... keep em coming!! I feel inspired today!!!

[ScottB]

Not tonight, dear....

[The Guy]

mmm. . . haddock.

a light flour covering with some seasoned salt. fry it up! yum yum!

[Jman60]

Originally Posted by ScottB

Not tonight, dear....

Oh come on,...

[Doodad]

In parchment paper with a little butter, tropical fruits and allspice for an island flavor, or italian seasoning and lemon. Season fish with salt, pepper and flavor profile in last sentence. Wrap in parchment with a little wine and butter and place in a 350 degree oven for 20.

Or, salt and pepper and a little flour. Sear in oven proof skillet until brown on outside and then into 400 degree oven until it flakes, about 10 minutes.

[gainiac]

Here ya go:

"Caldeirada"

http://www.google.com/search?q=Calde...archBox&ie=&oe=


http://www.honestcuisine.com/archive...ng/000668.html


The Portuguese were the most prolific cod fisherman historically.

[Jman60]

Originally Posted by Doodad

In parchment paper with a little butter, tropical fruits and allspice for an island flavor, or italian seasoning and lemon. Season fish with salt, pepper and flavor profile in last sentence. Wrap in parchment with a little wine and butter and place in a 350 degree oven for 20.

Or, salt and pepper and a little flour. Sear in oven proof skillet until brown on outside and then into 400 degree oven until it flakes, about 10 minutes.

Now this sounds interesting!!

[Jman60]

Originally Posted by gainiac

Here ya go:

"Caldeirada"

http://www.google.com/search?q=Calde...archBox&ie=&oe=


http://www.honestcuisine.com/archive...ng/000668.html


The Portuguese were the most prolific cod fisherman historically.

This sounds good too!! I'd have to adjust the recipe a bit for less servings.

[Doodad]

Don't use tin foil, don't even think about it.

It is a very nice way to cook fish of all kinds and yields a great aroma when opened. To test your fish for doneness, insert a metal cake tester or kabob spear into the fish, count to 5 and place the tester on your bottom lip. If warm enough that you would eat it, you are done.

But that haddock will stand up to grilling too if you are careful.

[gainiac]

Originally Posted by Jman60

This sounds good too!! I'd have to adjust the recipe a bit for less servings.

You'll need this for authentic flavor:

http://www.gasparssausage.com/gaschour.html

[Doodad]

Originally Posted by gainiac

You'll need this for authentic flavor:

http://www.gasparssausage.com/gaschour.html

Those look good. I love sausage.