Haddock Tacos with Smoky Slaw
1 cup lowfat Greek yogurt
2 tablespoons adobo sauce
Zest of 1 lime
Juice of 2 limes
1/4 cup fresh cilantro leaves
Salt and freshly ground black pepper
1/2 head green cabbage, shredded (about 6 cups)
1 red onion, thinly sliced
1 recipe Big Daddy's Fish Sticks
8 whole wheat tortillas, warmed, for serving
Fish Sticks:Cooking oil spray
1 cup all-purpose flour
2 teaspoons garlic powder
1 tablespoon paprika
Seafood seasoning, as needed (recommended: Old Bay)
3 egg whites, lightly beaten
2 cups panko breadcrumbs
1 pound center-cut fish fillet, such as cod or haddock, cut into 16 (1-ounce) pieces
Salt and freshly ground black pepper
- In a large nonreactive bowl, add yogurt, adobo sauce, lime zest, juice, cilantro and season well with salt and pepper. Add the cabbage and onions and mix well to combine. Taste again for seasoning.
- To compose the taco, lay a couple of pieces of fish in the center of each tortilla. Pile the coleslaw on top of the fish and fold the edges of the tortilla inwards.
- Preheat the oven to 375 degrees F. Prepare a baking sheet with foil and spray with canola oil.
- In a shallow shallow dish, mix the flour, garlic powder, paprika and 1 teaspoon seafood seasoning, stirring well to combine. Add the beaten egg whites to another shallow dish and then add the panko to another pie plate or dish. Sprinkle the fish, flour, egg whites and panko lightly with salt and pepper and seafood seasoning. Begin by taking 1 piece of fish at a time and dredging first in the flour, then into the egg whites, then the panko and then place it on the prepared baking sheet. Repeat with the remaining pieces of fish. Spray the tops of the fish sticks with cooking oil.
- Place the baking sheet into the oven and cook the fish for 8 minutes, turning once, and continue to cook another 8 minutes. Remove the fish sticks and let cool for 5 minutes.
Baked Haddock with Lemon Pepper Vegetables
1/4 cup dry white wine
3 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh parsley leaves
1/4 cup olive oil
1/2 teaspoon coarsely ground black pepper Salt
1 onion, sliced thin
3 carrots, cut into 2-inch julienne strips
1 yellow squash, cut into 2-inch julienne strips
1 zucchini, cut into 2-inch julienne strips
4 (6 to 8-ounce) haddock fillets, halved lengthwise and seasoned with salt and pepper
- In a bowl, mix together the wine, the lemon juice, the parsley, the oil, the pepper, and salt to taste and add the onion. In another bowl, mix together the carrots, the squash, and the zucchini, add about 1/4 cup of the liquid from the onion mixture, and toss the mixture well. Spread the onion mixture in the bottom of a greased glass baking dish, 15 by 10 by 2 inches.
- Preheat the oven to 400 degrees F.
- Arrange the haddock fillet halves, skinned sides up, beginning with the narrow end roll up each fillet and secure each roll with a wooden pick. Arrange the fish rolls, seam sides down and not touching each other, on the onion mixture. Put an oiled sheet of parchment or waxed paper directly on them, and bake the mixture in the middle of the oven for 8 minutes. Spread the vegetable mixture around the rolls and bake the mixture, the fish covered directly with the parchment, for 7 to 12 minutes more, or until the fish just flakes. Transfer the vegetables to a heated platter, arrange the fish rolls on top of them, and spoon the juices over the top.
Ginger Soy Haddock
2 haddock fillets, about 1 lb. total
¾ cup low-sodium soy sauce
1 chunk of fresh ginger, approximately 1"x2", peeled and grated
¼ cup finely diced white onion
¼ cup brown sugar
juice from 1 lemon
¼ cup chopped Italian parsley leaves
salt and pepper to taste
- Combine ingredients for marinade in small mixing bowl.
- Arrange haddock in 2 inch deep dish and pour marinade over fish, flipping fillets to ensure they are well soaked.
- Cover dish and refrigerate. Allow to marinade for at least 2 hours.
- Preheat oven to 325 degrees.
- Bake fish in marinade for 25 minutes, or until cooked throughout and tender and flaky.
- Serve haddock on warm plates, spoon juices from pan over each serving.
Baked Haddock with Tomatoes & Potatoes
3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed
1/3 cup extra-virgin olive oil
3 small tomatoes (5 ounces each), very thinly sliced
3 shallots, peeled and cut into very thin rounds (3/4 cup)
2 1/4 teaspoons chopped fresh thyme leaves, plus 4 sprigs
Kosher salt and freshly ground pepper
4 skinless haddock fillets (5 ounces each)
12 very thin lemon slices
- Preheat oven to 425 degrees.
- Slice potatoes 1/8 inch thick. Drizzle 1 tablespoon oil in a shallow 3-quart lidded casserole dish. In slightly overlapping circles, alternate one-third each of potatoes, tomatoes, and shallots (about 1 tomato and shallot slice for every 5 or 6 potato slices). Drizzle with 1 tablespoon oil, scatter with one-third of thyme leaves, and season with salt and pepper. Repeat twice.
- Roast, covered, until potatoes are knife-tender, 50 minutes. Season fish with salt and pepper; place lemon slices over potatoes, and fish on top. Drizzle with remaining oil; add thyme sprigs. Cover; roast until fish is cooked, 12 to 15 minutes. Let cool slightly before serving.
Favorite Fisherman's Pie
2 1/2 pounds potatoes
2 bay leaves, divided
salt and ground black pepper to taste
28 fluid ounces milk, divided, or more if needed
1/2 cup butter, divided
1 tablespoon olive oil
8 ounces skinless haddock
8 ounces skinless salmon
8 ounces skinless smoked fish
1/3 cup all-purpose flour
1 leek, sliced
2 tablespoons chopped fresh parsley, or more to taste
2 scallions, chopped
1 teaspoon spicy mustard
8 ounces cooked shrimp, peeled and deveined
- Place potatoes into a large pot; add 1 bay leaf, salt, and pepper. Cover potatoes with water; bring to a boil. Lower heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot. Mash potatoes with 8 ounces milk and 1/4 cup butter until smooth.
- Preheat oven to 200 degrees F (95 degrees C). Spread olive oil into the bottom of a 12-inch square baking dish.
- Combine remaining 20 ounces milk and 1 bay leaf in a large, deep saucepan and bring to a simmer. Cook haddock, salmon, and smoked fish, working in batches if needed, until fish flakes easily with a fork, about 5 minutes. Remove fish from milk and separate into chunks on a work surface. Arrange fish and shrimp in the bottom of the baking dish, reserving milk.
- Pour the milk used to cook the fish into a measuring cup, adding more if needed to equal 2 1/2 cups.
- Heat remaining butter in the same large saucepan over low heat; slowly mix flour into melted butter until smooth. Add the 2 1/2 cups milk, leek, parsley, scallions, and mustard; simmer until thickened, about 5 minutes. Pour milk mixture over fish and shrimp and top with the mashed potatoes, spreading evenly.
- Bake in the preheated oven until bubbling around the corners and lightly browned, 30 to 45 minutes.
Crab Stuffed Haddock
3 tablespoons olive oil
1 stalk celery, finely chopped
3 green onions, finely chopped
1 teaspoon minced garlic
1 (6 ounce) can lump crabmeat, drained
3 slices dry white bread, crusts removed and cubed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg, beaten
1/2 cup grated Romano cheese
2 tablespoons lemon juice
1 tomato, seeded and diced
1/8 teaspoon ground black pepper
5 tablespoons butter, melted
6 (4 ounce) haddock fillets
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, stir until tender. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
- Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter.
- Cover the dish with a lid or aluminum foil. Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.
Steamed Haddock with Garlic
2 (6 ounce) fillets haddock fillets
3 tablespoons butter
1 onion, chopped
4 cloves garlic, minced
3 pinches dried dill weed
ground black pepper to taste
1 lemon, halved
- Preheat oven to 350 degrees.
- Place haddock fillets on an 18x18-inch piece of aluminum foil; top with butter. Sprinkle onion, garlic, dill, and pepper over butter and haddock. Squeeze juice from 1/2 lemon evenly on top.
- Lift up bottom and top ends of the aluminum foil towards the center; fold together to 1 inch above the haddock. Flatten short ends of the aluminum foil; fold over to within 1 inch of the sides of the haddock. Place foil package on a baking sheet.
- Bake in the oven until haddock flakes easily with a fish, about 45 minutes. Let sit, about 5 minutes. Open ends of the packet carefully; squeeze juice from the remaining 1/2 lemon on top.
New England Baked Haddock
1 cup Ritz crackers (crushed) or bread crumbs
6 tablespoons butter melted
kosher salt and black pepper
lemon wedges and fresh parsley for serving (optional)
Preheat oven to 350 degrees.
Put a spoonful of the melted butter in a baking sheet or dish and spread to coat the bottom.
Combine the bread crumbs (1 cup) with the rest of the 6 tablespoons of melted butter.
Generously salt and pepper both sides of the fish, and lay in the baking dish.
Spread bread crumbs - all of them - evenly over the fish
Bake for 15 minutes, or until fish is cooked thoroughly (and flakes easily).
Serve with a squeeze of lemon juice and a garnish of fresh parsley, if desired.