Haddock Recipes

Ingredients

Olive oil, splash

1 large onion, finely chopped

1 ½ pound roma tomatoes, coarsely chopped

1 large mango, peeled, pitted, and diced

1 tablespoon fresh ginger, finely chopped

1 ½ pound haddock or cod loin, cut into large chunks

Juice from 1 lemon

Salt, cayenne pepper, and cinnamon, to taste

Directions

1. Heat olive oil in a large frying pan over medium heat.
2. Cook onions, stirring often, until softened (about 5 minutes).
3. Stir in tomato, mango, ginger, salt, cayenne, and cinnamon. Cook over medium-high heat for 5 minutes.
4. Arrange fish chunks on top of sauce and sprinkle with lemon juice. Reduce heat to medium. Cover the pan with a tight fitting lid. Cook for about 10 minutes; until the fish is opaque but not overcooked.
5. Serve immediately with rice, couscous, or polenta.

Ingredients

4 8-ounce filets of haddock (skinned)

1 ¼ cups low-salt butter cracker crumbs

1 lemon

8 tablespoons butter, melted

Dry white wine (pinot grigio)

1 teaspoon hot sauce

salt and pepper

Paprika and parsley flakes for garnish (optional)

Directions

1. Dry filets with paper towels and remove any pin bones. Sprinkle a thin layer of cracker crumbs into the bottom of a ceramic baking dish just large enough to hold the filets.
2. Melt the butter and stir in the hot sauce. Drizzle a bit of melted butter over the cracker crumbs in the bottom of the pan, and then add the fish, skin side down. Tuck the thin tail sections of the filet underneath, so that each portion is of equal thickness.
3. Sprinkle each filet with a bit of lemon juice, salt and pepper. Give them a light drizzle of butter. Top it with a thin layer of cracker crumbs, until all the fish is just barely covered.
4. Add more melted butter on top and about 2 to 3 tablespoons of white wine per serving to the bottom of the pan. Dust the top of the fish with paprika.
5. Bake on the top rack in a preheated 425 degrees Fahrenheit oven until the cracker crumbs just begin to brown, about 17 to 20 minutes. Thicker cuts of fish will take a bit longer. The fish is done at 145 degrees.
6. Garnish with parsley flakes and serve immediately.

Adapted recipe courtesy of On The Water Magazine.

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Ingredients

1 ¼ pounds cod filets

1 egg white

1 tablespoon prepared mustard (optional)

1 tablespoon water

½ cup bread crumbs

1 tablespoon dry mustard

⅛ teaspoon ground white pepper

2 ounces sharp cheddar cheese (optional)

Directions

1. Cut cod filets into equal “sticks.” Coat a baking sheet with vegetable cooking spray. Preheat the oven to 450 degrees Fahrenheit.
2. In a shallow bowl, whisk together the egg white, prepared mustard, and water with a fork until thoroughly blended. In another shallow bowl, mix together the bread crumbs, dry mustard, and pepper.
3. Dip the fish sticks into the egg white/mustard mixture and coat on all sides, then dredge in seasoned bread crumbs, coating evenly. Place sticks on the prepared baking sheet a few inches apart. Bake for 6 minutes. Turn sticks over and continue baking for 4 minutes.
4. Remove sticks to a serving platter. Quickly sprinkle cheddar over the tops of the fish sticks and serve immediately, with lemon wedge, if desired.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

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