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 Haddock

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blue heaven

  • Total Posts: 488
  • Joined: 3/4/2007
  • Location: Pompano Beach, FL
Haddock Sun, 01/31/10 9:28 AM (permalink)
Hi friends....what are some of your tried and true recipes for haddock fillets.
 
#1
    MikeS.

    • Total Posts: 5360
    • Joined: 7/1/2003
    • Location: FarEasternPanhandle, WV
    • Roadfood Insider
    Re:Haddock Tue, 02/2/10 10:59 PM (permalink)
    Beer battered and fried.
     
    #2
      seatown76

      • Total Posts: 379
      • Joined: 8/15/2007
      • Location: Rhinelander, WI
      Re:Haddock Wed, 02/3/10 1:20 AM (permalink)
      I agree the only good Haddock is a battered and fried one!
       
      #3
        GWCS555

        • Total Posts: 35
        • Joined: 12/2/2003
        • Location: San Lorenzo, CA
        Re:Haddock Wed, 02/3/10 3:58 AM (permalink)
        If you're in the neighborhood, you may want to ask the people at Moody's Diner in Waldoboro, Maine. I saw it on the menu and ordered it. What I got was a good, thick side of fish (about 7"-8" long), expertly boned, skinned and fried. Outside was crunchy, inside was moist, firm and I was in heaven. The guy sitting next to me at the counter was a local and he looked at my plate and said, "There is nothing that's better than a good piece of fish." I said "Yessir!" and dug in. It was the dining highlight of my visit to Maine.
         
        #4
          SeamusD

          • Total Posts: 939
          • Joined: 4/1/2008
          • Location: Syracuse, NY
          Re:Haddock Wed, 02/3/10 10:10 AM (permalink)
          I also agree, battered and deep fried with some fries and malt vinegar.
           
          #5
            RubyRose

            • Total Posts: 2187
            • Joined: 5/7/2003
            • Location: Lehigh Valley, PA
            Re:Haddock Fri, 02/12/10 8:42 AM (permalink)
            If you'd like and alternative to fried, this can be made with haddock or any firm-fleshed fish.  

            FISH STEW
            2 Tbs. olive oil
            1 large onion, cut in half crosswise and cut lengthwise into thin slivers
            1 large unpeeled zucchini, cut crosswise into 1 1/ 2 inch pieces and then into julienne slivers
            3 cloves of garlic, minced
            1 peeled carrot, cut crosswise into 1 1/ 2 inch pieces and then into julienne slivers
            1 large stalk celery, cut crosswise into 1 1/ 2 inch pieces and then into julienne slivers
            3 large ripe tomatoes, cut in half crosswise and cut lengthwise into thin slivers
            1/ 2 cup dry white wine
            1 cup chicken broth
            1/ 4 cup chopped fresh parsley
            1 pound firm white fish, cut crosswise into strips 1 inch wide
            Salt and freshly ground black pepper
            .
            Heat oil in a large soup pot over medium heat. Add onion, zucchini, garlic, carrot and celery; saute for 5 to 7 minutes, or until vegetables are soft.
            .
            Stir in tomatoes, wine, broth and parsley. Cover, cook over medium heat for 5 minutes.
            Add fish, stirring gently. Cover and cook another 5 minutes, or until fish flakes easily with a fork. Add salt and pepper to taste. 4 servings.
            .
            (I made this batch with 1/2 haddock and 1/2 shrimp.)
            .

            <message edited by RubyRose on Fri, 02/12/10 8:56 AM>
             
            #6
              catherine s

              • Total Posts: 36
              • Joined: 1/6/2009
              • Location: uniontown, PA
              Re:Haddock Fri, 02/12/10 9:18 AM (permalink)
              Oh my that does look good!!!  Nice and warm for a snowy day. 

              Will have to try recipe.

              Thank you
               
              #7
                Russ Jackson

                • Total Posts: 2257
                • Joined: 11/28/2007
                • Location: Xenia
                Re:Haddock Fri, 02/12/10 10:58 AM (permalink)
                Squeeze Lemon over fish fillets, , paint Haddock with Dijon Mustard sprinkle with salt and pepper. Place on foil in broiler on broiler pan face down. Cook for 2 minutes and flip over add slivered onions and slivered almond pieces and cook until opaque and done. Maybe 3 more minutes. Don't burn...Russ 
                 
                #8
                  blue heaven

                  • Total Posts: 488
                  • Joined: 3/4/2007
                  • Location: Pompano Beach, FL
                  Re:Haddock Sun, 03/7/10 7:54 AM (permalink)
                  Ruby that looks absolutely fabulous I must try it.  Thanks Russ that is a good idea and will keep the fish moist.
                   
                  #9
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