Category Archives: fish

Not Just Another fish Tale

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cod tarragon mustcod tarragon must1
I’ve mentioned that once a week we have fish for dinner. It’s always wild caught, never farm raised, and almost always cod, haddock or pollack. It really depends on what’s on sale at Giant the Sunday we’re grocery shopping. Yes, we grocery shop together as a family every Sunday, but that’s another blog post. So, last week it was cod. Recently I’ve been preparing it Portuguese style (see March 11th blog post titled “Fish is ….delicious!” for the recipe). So I decided to switch things up…..

A while back when we were having haddock for dinner I found a recipe for Baked Haddock with Mustard Tarragon Marinade on nikibone.com. I made it and we all liked it so I decided to make it for dinner last week since cod is very similar to haddock. Well, my son said he liked it better than the Portuguese style and proceeded to eat about a 1/2 pound of it! I think he was getting tired of the Portuguese style fish; I’ll have to revisit that in a few weeks. The original recipe is for 1 to 1 1/2 lbs of fish. I had almost 2 lbs so I used 1.5x what the measurements were. So, here’s the recipe with a few changes to minimize the amount of dirty dishes you will have to wash (you can thank me later):

■2 tbsp. white wine vinegar
■2 tbsp. olive oil
■1 tbsp. dijon mustard
■1/2 tsp dry tarragon or 1/2 tbsp chopped fresh tarragon leaves
■1/8 tsp pepper
■1 to 1 1/2 haddock, cod or pollack fillets
■salt to taste

In a Pyrex baking dish (or similar) whisk vinegar, oil, mustard, tarragon and pepper. Rinse fish and pat dry. Add the fish to the marinade and turn them to coat completely; arrange them with thinner areas overlapping. Marinade for at least 15 minutes. I marinate for up to an hour, covered with foil or plastic wrap on the counter. Bake uncovered in a preheated 450 degree oven until the fish flakes in the thickest part when prodded with a fork and fish is opaque. About 10-15 minutes for fish that is 3/4 inch thick. When done salt to taste.

The pictures above is what was left after my son and I attacked it. My poor husband barely got any; but he’s kind of used to that. Here’s the link to the original recipe http://www.nikibone.com/recipe/haddock.html. There are many other haddock recipes here so check them out. The original recipe doesn’t call for salt but I felt the fish needed it. Also, I’ve made this with haddock and cod, and for some reason I like it better with haddock; but that’s just my crazy opinion. Since it’s rare to find fresh tarragon in my house, each time I’ve prepared this I’ve made it with dried tarragon and it’s tasted just fine. Perhaps one day I’ll use fresh tarragon. I let my kids pick out the vegetable and they picked corn, so corn it was. I would have preferred brussel sprouts but I’m the only one who likes them. This is an easy and delicious recipe, try it and see. What’s for dinner at your house?

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Fish is…delicious!

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haddock portuguese

When deciding what to eat each week I always try to add one night of fish. I only buy wild caught fish so my choices are sometimes limited to what’s available and how expensive it is. This week Haddock was on sale at my Giant so I bought 2 lbs. I’ve made it before and we love it. I didn’t want to just bake it or fry it. I wanted to do something with more flavor. I decided to make a Portuguese Style Haddock, which can be made with cod as well. It is made with diced tomatoes, olives and onion (among other ingredients). What’s not to like? I served it over rice this time and it was delicious. My son had 2 servings. Here’s how I made it.

Portuguese Style Haddock or Cod
1 package of sliced portabella mushrooms
1/2 cup chopped yellow onion
3 cloves of crushed garlic
4 tbsp. olive oil
2 cans of diced tomatoes
1/2 cup roughly chopped black olives
1/4 cup minced curly parsley
1 tsp. dried oregano
salt and pepper to taste
2 lbs. haddock or cod
Rice (optional)

Heat olive oil in a large pan with sides. Add mushrooms, onions and garlic and sautee for 5 ninutes over meduim heat. Add canned tomatoes (including the juice), olives, parlsey, oregano, salt and pepper. Cook, uncovered about 5-10 minutes, stirring occastionaly. Cut the cod into serving size pieces and salt and pepper the fish. Add to the top of the tomato mixture. Cover and cook over medium heat about 10 minutes or until the fish flakes easily. If you prefer a thicker sauce remove the fish. Mix together corn starch and water. Add this to the tomato mixture. Cook and stir until the sauce thickens. Add the fish back in. This can be served over rice if desired.

Enjoy! What’s for dinner at your house?

Don’t be afraid of Mahi Mahi.

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mahi mahi with smashed cauliflowerSo this week, fresh caught Mahi Mahi was on sale. I thought, I’ve never cooked it before but what they hey…I’ll give it a shot. I had one pound of mahi mahi and not really a clue on how to cook it. So what does one do? Go on-line and look at recipe’s of course! I found one with an Asian marinade I liked but it was pan cooked and I wanted to bake it. Upon further investigation I found other recipes for baked mahi mahi. I did what any girl would do…I combined and tweaked them into my own creation! Not only did it have an asian marinade, but you then cook the marinade down a little to create a sauce. My son LOVES sauces with his food; apple didn’t fall far from the tree here. There was only one question left, “what veggie should I serve with it?” To the vegetable drawer in my fridge I went, only to discover some cauliflower that needed to be eaten. Plain steamed cauliflower is NOT a veggie my son or I really like, so I decided on smashed cauliflower. It’s kind of like mashed potatoes only healthier.

After putting it on the table my son looked at it and said “I don’t think I’m going to like this”. Well, I gave him a small piece. He finished it in no time and asked for more. He ended up eating 1/2 lb of the fish and asked for more!

I’ll post both recipes under the Recipe tab I’m going to create. Just one word of caution. The recipe uses tamari (gf soy sauce) and balsamic vinegar. It is not recommended to wear white (or off-white) when preparing this marinade. NO, it doesn’t matter how careful you are, you are guaranteed to get some on your white article of clothing….I found out the hard way. What’s for dinner at your house?