but will lose the char-grilled flavor), until cooked through, turning
Preheat oven to 400f.
Place haddock on a parchment paper-liined baking sheet and pat dry. Toss crushed potato chips with parsley, green onions, rosemary and lemon zest and set side.
Spread an equal amount of mayonnaise over each piece of fish. Gently press crumb mixture onto the fillets. Bake for 12 minutes or until fish flakes when tested with a fork. Serve with steamed vegetables.
br>Gently stir in the haddock and then add the spring
rill--a spray bottle works best. Careful not to deflate excessively
rrange equal amounts of the haddock into the center of each
Combine first five ingredients.
Brush fish with mixture and place on a grilling tray (the top part of a broiler pan will do).
Put tray on barbeque at medium heat for about 6 minutes.
Baste fish with mixture again and turn.
Cook 5- 10 minutes more, until flaky.
To prepare polenta, brink milk to a boil in a medium saucepan.
Gradually add polenta while stirring constantly with a wisk.
Reduce heat and cook 5 minutes or until thick.
Stir in 1/4 teaspoon of salt.
Remove from heat. Stir in cheese; cover and keep warm.
To prepare the fish, heat a large non-stick grill pan over medium heat.
Combine oil, paprika, garlic powder, 1/2 teaspoon of salt, and pepper in a bowl.
Rub fish evenly with mixture.
Coat pan with olive oil or cooking spray.
Add fish to pan and cook for ...
Sprinkle haddock with lemon juice and season
spoonfuls of spinach between haddock fillets.
Place tomatoes around
he mixture.
Oil the haddock fillets and put them on
prepare your favorite crust or check out the recipe i have posted for grilled pizza dough grill the dough just enough to brown on each side.
first add the pesto and allow to melt.
about 3-4 minutes.
next add the blue cheese additional ingredients.
cook until just melting the blue cheese about 3-4 minutes.
remove from grill and allow pizza to rest for about 5 minutes.
slice and enjoy!
Place haddock in a large pan. Add milk and butter. Season. Cover and simmer for 10-15 mins, until fish is opaque, firm and flakes easily.
Meanwhile, for the sauce, cook creme fraiche and mustard over low heat, stirring, until smooth. Add parsley and 2 tbsp cooking liquid from fish.
Half-fill a deep pan with water. Bring to a gentle simmer. Poach eggs for 2-3 mins, until white has set.
Transfer haddock to 4 serving plates. Add poached eggs then spoon sauce over top. Garnish with parsley sprigs.
o a boil. Add the haddock, cover and simmer over a
epper (optional).
Cut smoked haddock into bite size pieces and
To make the white sauce, melt the butter in a pan and stir in the flour and spices until smooth.
Gradually stir in the milk.
Cook until smooth and thick.
Add the cheese; stir until melted.
Place the haddock in a greased baking dish.
Sprinkle with salt and pepper.
Pour the sauce over the haddock.
Add the sherry and sprinkle liberally with the paprika.
Bake in a 325 degree oven for 45 minutes.
tick pan place the smoked haddock and cover with water, bring
Melt butter in pan over medium heat and stir in flour, salt, pepper, and nutmeg whisking until smooth.
Add milk slowly, whisking to get out any lumps and make smooth.
Add the cheese, stirring until melted.
Place haddock in greased baking dish.
Sprinkle with salt and pepper.
Pour sauce over haddock.
Drizzle over sherry and sprinkle with paprika.
Bake at 325*F. for 45 minutes.
Serve and enjoy.
175 degrees C).
Place haddock fillets on an 18x18-inch
Pour enough olive oil in dish (big enough to hold chops) to cover bottom.
Sprinkle rosemary, thyme and garlic evenly over oil. Place chops in dish and marinate overnight (or several hours), turning once.
Chop are best grilled, but can be broiled.
The are best if served slightly rare.
nstructions
menawhile place the haddock in a deep sided frying