Airehead Posted August 6, 2022 Share #1 Posted August 6, 2022 Now I have to figure out how to cook it for dinner. 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted August 6, 2022 Share #2 Posted August 6, 2022 Battered and fried! 1 1 1 Link to comment Share on other sites More sharing options...
Airehead Posted August 6, 2022 Author Share #3 Posted August 6, 2022 7 minutes ago, Wilbur said: Battered and fried! Only In the winter. 1 1 Link to comment Share on other sites More sharing options...
ChrisL Posted August 6, 2022 Share #4 Posted August 6, 2022 This looks good. https://www.bowlofdelicious.com/new-england-baked-haddock-real-food-edition/ 1 Link to comment Share on other sites More sharing options...
ChrisL Posted August 6, 2022 Share #5 Posted August 6, 2022 Similar but with permesan https://www.mantitlement.com/parmesan-crusted-haddock/ 1 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted August 6, 2022 Share #6 Posted August 6, 2022 2 minutes ago, Airehead said: Only In the winter. It is one of those fish that needs added texture so most often it is breaded or breaded with parmesan then baked. The Brits love it for fish and chips because it really lends itself to the cooking style. 1 Link to comment Share on other sites More sharing options...
ChrisL Posted August 6, 2022 Share #7 Posted August 6, 2022 Just now, Wilbur said: It is one of those fish that needs added texture so most often it is breaded or breaded with parmesan then baked. The Brits love it for fish and chips because it really lends itself to the cooking style. I don’t cook a lot of white fish so was looking at recipes and yeah they are all breaded or fried. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted August 6, 2022 Share #8 Posted August 6, 2022 Blackened, of course! 1 Link to comment Share on other sites More sharing options...
Popular Post Airehead Posted August 6, 2022 Author Popular Post Share #9 Posted August 6, 2022 We are having baked green tomatoes which are done in Parmesan bread crumbs so I selected this for the sauce. Haddock With Mushroom Agrodolce. I also had mushrooms that needed to be used. Sauce is done and will be combined with fish. right before cooking tonight. 4 7 Link to comment Share on other sites More sharing options...
BuffJim Posted August 6, 2022 Share #10 Posted August 6, 2022 The places that serve haddock fish fries around here, often offer it broiled, sometimes blackened Cajun style, or with lemon butter sauce. 4 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted August 6, 2022 Share #11 Posted August 6, 2022 I love haddock! If you bake it or nuke it a little too much, it doesn't turn rubbery. My gourmet haddock dish comes from an online recipe I found years ago. You simply bake it at 400°F with a little salt, pepper, and lime/lemon juice for about 15 min or so until it is closing in on the desired 145°F internal temperature, then coat it with "Fondue Sauce and Crab" where I subbed haddock for tilapia in this online recipe. The crab is optional. Basically, you're making a cheese sauce as you would for mac & cheese, broccoli and cheese, etc. by making a roux with flour and butter/margarine, adding milk to make a Bechamel aka White Sauce, then adding shredded cheddar or a soft cheese like brie. I don't bother with the wine or ginger in the recipe, but do use the paprika. I find about 1-2 tsp of regular brown mustard kicks it up a notch. The online recipe bakes the fish and sauce topping for 25-30 min. For me, 20 min. is enough to reach 145°F internal filet temp. The sauce is best heaped on the fish filets at least 1/4" high ONLY during the last 5 minutes of baking, but it can be added after cooking. Here are pictures from the online recipe link. The first is about what you get if you apply the sauce for the last 5-10 min. of baking. The 2nd picture below is what you get if you put the sauce on at the start of baking. It's too dry and unappetizing looking for me. 2 Link to comment Share on other sites More sharing options...
Airehead Posted August 6, 2022 Author Share #12 Posted August 6, 2022 @MickinMD, anything is better with crab. 3 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted August 6, 2022 Share #13 Posted August 6, 2022 It's not as firm as swordfish which I cook on non stick foil on the grill in a small lake of butter. It might work that way though. I let the butter brown up a bit. 1 Link to comment Share on other sites More sharing options...
Thaddeus Kosciuszko Posted August 6, 2022 Share #14 Posted August 6, 2022 I would have suggested you take it to the gas station and let the sushi chef there prepare it for you, but what you did looks pretty good too! 3 Link to comment Share on other sites More sharing options...
Airehead Posted August 6, 2022 Author Share #15 Posted August 6, 2022 18 minutes ago, Thaddeus Kosciuszko said: I would have suggested you take it to the gas station and let the sushi chef there prepare it for you, but what you did looks pretty good too! I will let you know Link to comment Share on other sites More sharing options...
az_cyclist Posted August 6, 2022 Share #16 Posted August 6, 2022 I was going to suggest broiled. I love using the Big Green Egg for broiled fish 2 Link to comment Share on other sites More sharing options...
Airehead Posted August 6, 2022 Author Share #17 Posted August 6, 2022 I broiled it and topped with a small amount of the sauce but lots of mushrooms 2 2 Link to comment Share on other sites More sharing options...
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