Grilled Haddock

Grilling the Haddock Fillets
(File Photo)

Last night Grilled Haddock was on our menu!  It is always very easy to prepare and is also a delicious dinner.  The Haddock fillets are coated with Olive Oil, Paprika and Thyme and then placed in a grilling basket on the grill.  Before you know it, it is ready to be served along with a vegetable and a salad.  On a warm evening it comes in handy to remember grilling is an option at dinner time. 

For my complete Instructions, click here.

Enjoy!
Yummy!    

Grilled Swordfish!

Grilled Swordfish

The warm weather has arrived!  Here in Western Massachusetts we have gardening on our minds!  It's time to start purchasing our annuals, perennials and seeds too.  The garden centers were crowded today with so many enthusiastic people choosing the plants that will add color to their yards this Spring, Summer and Autumn.  Some people are also planning their vegetable gardens. 

Today is a beautiful sunny day and our local grocery store has fresh Swordfish in the Seafood Department.  I knew what we would be having for dinner.  Grilled Swordfish!  It's easy to prepare and does not take long to grill.   

The amount of needed grilling time depends on the size of the piece of Swordfish Steak and your grill. Using our grill it usually takes 14- 15 minutes total grilling time.  7 minutes on each side.

For my Grilling Swordfish recipe, click here.  Yes, it is worth the click! 

Now that we have returned to shopping "in person" in our grocery store, Mashed Potatoes and a veggie salad will also be served.  It's amazing how much we missed eating Mashed Potatoes when I was planning our menu for one and one-half weeks at a time.  We also did not have fresh seafood as much as we usually do.  However, a bag of frozen Shrimp was always in our large freezer.  Frozen Shrimp has become a staple for me and purchasing it "on Special" is the best way.  This past year+ has certainly been challenging, but the future looks so bright!

Enjoy!
Yummy!     

   

~Grilled Haddock~

Grilled Haddock
(File Photo)

One day last week it was pleasantly warm outside.  Earlier that day about 1 pound of Haddock fillets had been purchased from our grocery store.  The day passed way too quickly and before I realized it, I needed to make decisions about dinner!  I knew we would be enjoying this seafood prepared- some way.  Exactly how I wasn't sure.  That was when our grill came in handy!  It was the first time this Spring that we enjoyed Grilled Haddock!  It is so easy to prepare and takes a short amount of time to grill.  A grilling basket/ container comes in very handy here!  A sauce is not needed to add extra flavor.  The Paprika and Thyme work so well here.

For the recipe, click here.

Haddock fillets will be added to our next grocery list.  If the day is pleasant outside, that is probably how I will prepare this seafood, again!

Enjoy!
Yummy!

Baked Seafood Casserole

Baked Seafood Casserole
(File Photo)

New Year's Eve is now in my thoughts!  Soon it will be 2020!  It also had me thinking- what will we be enjoying for dinner that night???  I've been paying attention to what you, my friends, have been reading on my foodie blog, lately.  I now have the answer!  Baked Seafood Casserole!  The delicious seafood dinner that is baked in individual casserole dishes.  That seafood dinner that is oh so easy to prepare and tastes so good!

Ready to enjoy!
(File Photo)

Just imagine- holding your fork and digging into the bubbling topping!  Reaching in for a small piece of seafood.  Maybe part of the baked Haddock.  Or maybe a baked Shrimp!  Or just maybe part of a baked Scallop!  It is definitely a great entree for a special evening.  If you have company and they enjoy seafood, they will certainly enjoy this.

It's a dinner that I bake during the colder months of the year, because it requires 45 minutes in the oven.  While it's baking I work on the Rice side dish and also a salad.

Click here for my recipe!  Place the ingredients on your grocery list!  Baked Seafood Casserole is delicious! 

Enjoy!
Yummy!

        

Baked Haddock Casserole

Baked Haddock Casserole

Who would guess that under the crushed "hint of salt" Ritz crackers is a light covering of shredded cheese & Parsley flakes?  Under that is an individual sized portion of Haddock or Cod.  There's also the light sprinkling of Parsley, Paprika & Basil on the fish. 
Baked Haddock Casserole!  This is such a delicious entree! 

My Fiestaware individual sized casserole dishes are perfect for baking this yummy seafood.  It can be prepared any time during the year using fresh or defrosted Haddock.

We've enjoyed this at dinner so many times during the past year.  Last summer when we were at the Cape (Cape Cod in MA) we stopped in for dinner at a favorite restaurant in Orleans, MA- Rock Harbor Grill.  At dinner that evening we had a yummy baked fish entree, only it contained sausage in the topping.  Considering that I am watching my cholesterol, I decided to make a similar dish at home minus the sausage.  I add Paprika for the extra kick here.  To be honest, I do not see a difference in taste.

The fish is light & moist in this casserole.  The cheese & herbs give it a great taste.  It has become one of our favorite dinners on a cold New England night.

Bake this entree some evening!  It is so good!    

Baked Haddock Casserole
     2 servings  

Oven Temperature:  350°F          Time:  45 Minutes

Ingredients:
2 pieces (1/2 lb. each) Captain's Cut Haddock (- thick pieces)
1/8 teaspoon Parsley Flakes
1/8 teaspoon Paprika
1/8 teaspoon Basil
3- 4 ounces shredded Mozzarella or Mozzarella/ Cheddar Cheese combo
15 Hint of Salt Ritz Crackers, crushed   OR   2/3 Cup Bread Crumbs

3 Tablespoons Butter/ Margarine, melted
1/3 teaspoon Garlic Powder
1/2 teaspoon Worcestershire Sauce

Method:

1. Butter individual baking dishes.
2. Rinse Haddock under cool running water.
3. Place in baking dish.
4. Sprinkle on Parsley Flakes.
5. Then, sprinkle on Paprika & Basil.
6. Cover with shredded Cheese.
7. In a small bowl combine crushed Ritz Crackers  OR  Bread Crumbs & Garlic Powder.
8. Add melted Butter/ Margarine & Worcestershire Sauce.  Combine well.
9. Spread half of Mixture Topping on top of each baking dish.
10. Bake at 350° F for 45 Minutes.

I find the crushed Ritz crackers work well here as do the Bread Crumbs, so I use either.  

This entree is just delicious!  There's no need to enjoy it only at a restaurant!  Serve it at home with a Salad & a Baked Potato!

Enjoy!
Yummy!

      

Baked Seafood Casserole

Baked Seafood Casserole
with Scallops, Shrimp & Haddock

Baked Seafood Casserole!  Oh, yum!  For many years whenever this entree was on the menu at a seafood restaurant I thought well, maybe, mmm, but not today.  I'd order the Broiled Seafood Platter.  Well, that changed a couple of years ago.  We were at the Rock Harbor Grill at the Cape (Cape Cod, MA).  The restaurant was totally packed with couples & families on a September weekday evening.  Everyone was chatting & enjoying their dinners.  Once again one choice on the menu was Seafood Casserole.  I took the plunge & decided to try it.  Let me tell you- it was so yummy!  From that day on I bake Seafood Casseroles at home!  No need to enjoy this delicious entree only at a restaurant.  Why did it take me so long to taste it???
   
The first time I was thinking about baking this, I realized that the much needed individual baking dishes were not in my cabinet!  It was time to get 4 pieces of colorful Fiestaware.  It's been on my wish list.  I needed individual casserole dishes, so the time had come to purchase some.  They sure work well when baking a Seafood Casserole!    

After looking at so many recipes for this yummy dish, I decided to include 3 types of seafood that are easily available to me.  Uncooked Shrimp is always in my freezer & only needed to be defrosted.  Scallops & a piece of Haddock can be purchased quickly.

A Baked Seafood Casserole is so easy to make!  The seafood is placed in the bottom of buttered individual serving/ baking dishes.  Add a little shredded Cheese.  Crush hint of salt Ritz Crackers & combine with Worcestershire Sauce, Garlic Powder & melted Butter to sprinkle on top.  Bake in the oven for 45 minutes & the yummy Seafood Casserole is ready.  How easy can this be?  Absolutely delicious, too!

Tender Baked Seafood
under the Bubbly Topping

Baked Seafood Casserole
     2 servings

Oven Temperature:  350°F            Time: 45 Minutes

Ingredients:
6 small Scallops
8 medium uncooked Shrimp, peeled & deveined
about 2/3 lbs. Haddock fillet
3-4 ounces shredded Cheese (Mozzarella or Cheddar Combo)
15 with a hint of salt Ritz Crackers, crushed
3 Tablespoons melted Butter/ Margarine
1/3 teaspoon Garlic Powder
1/2 teaspoon Worcestershire Sauce

Method: 

1. Butter individual baking dishes.
2. Remove shells from Shrimp, devein.
3. Cut Haddock Fillet in half.
4. Rinse seafood under cool running water, drain.
5. Place Scallops & Shrimp in baking dishes.
6. Place Haddock on top, folding narrow ends under.
7. Cover with shredded Cheese.
8. In a small bowl combine crushed Ritz Crackers & Garlic Powder.
9. Add Worcestershire Sauce & melted Butter/ Margarine, combine all.
10. Spread half of Topping Mixture on seafood in each baking dish.
11. Bake at 350°F for 45 Minutes.

***I placed the individual baking dishes on a cookie pan before baking.  It prevented any possible spills when taking out of my oven.  :)

We enjoyed this Seafood Casserole at dinner, again tonight.  Working quickly, it took about 30 Minutes to prepare before baking.  This is one great entree!  Don't wait to order it at a restaurant!  It's that good!  Served with Rice & a veggie, yum! 

Have you baked a Seafood Casserole? 

Enjoy!
Yummy!

           

Lowering LDL Cholesterol!

Dinner Salad Platter
with Chunks of Avocados & Pears

For a very long time (years) I've been very conscious of eating more healthy foods.    Using Olive Oil while cooking & drizzling Balsamic Vinaigrette containing Olive Oil over veggie salads has been my thing.  Canisters of Oats are replaced often with newly filled canisters.  We like Oatmeal Cookies, Creamy Oatmeal at breakfast & also Apple Crisp with the oat topping.  Peanuts & Pecans are great snacks, here.  Fresh salads at dinner are enjoyed.  Seafood grilled or baked is so good!  Very rarely do I bake a dessert that contains more sugar than flour (or an equal amount) in the recipe.  These past few months I've learned about the benefits of adding Avocados & fresh Pears into our diets.  Both also help with lowering bad (LDL) cholesterol.

Avocados are definitely not grown here in New England.  But hey, if eating Avocados helps in lowering the bad (LDL) Cholesterol, I'm definitely in.  They ripen quickly while sitting on the kitchen counter.  Pears can be ripened in a couple of days by placing in a closed brown paper lunch bag & also placing on the counter.

During the winter season the tomatoes purchased in the produce departments of grocery stores are not juicy & tasty as they are in the summer.  In the summer we have locally grown tomatoes to enjoy!  I've learned that Pears are a tasty substitute in a salad!  

So, there are 2 new additions to any dinner salad or dinner salad platter that we enjoy- chunks of Avocados & chunks of Pears.  This coming week promises to bring warm grilling weather, so chicken will be grilling one evening!  Any extra grilled chicken will add to a dinner salad platter with chunks Avocados & Pears the following night!  The dressing?  Oh, Raspberry Balsamic Vinaigrette, of course!

Raspberry Balsamic Vinaigrette

Ingredients:
1/2 Cup Olive Oil for salads & marinades
1/4 Cup Balsamic Vinegar
Dash Black Pepper
1 Tablespoon Raspberry Jam or Jelly

***Salad Dressing Mixing/ Shaking Container

Method:  

1.  Place Olive Oil & Balsamic Vinegar in shaker container.
2.  Add dash of Black Pepper.
3.  Add 1 Tablespoon Raspberry Jam or Jelly.
4.  Place cover on container.
5.  Shake, shake, shake & shake again. 
6.  Drizzle over salad.

***After adding Raspberry Jam or Jelly, shake container until Jam or Jelly is dissolved.

After dinner this Raspberry Balsamic Vinaigrette is stored in my fridge.  About 1/2 hour before using again, I place the salad dressing container on my counter.  It will come to room temperature.  All it needs will be a few shakes & it will blend together to be enjoyed again.

Enjoy!
Yummy!

     

Pan Seared Scallops

Pan Seared Scallops
(File Photo)

Yesterday was hot outside- a hot day in September!  Inside the A/C was keeping our home so comfy.  This heat did bring a change in dinner plans.  My plan was to use my oven & the Eggplant that were just waiting in my fridge.  Feeling the high humidity whenever I stepped outside did I ever change my plans.  While my hubby & I were volunteering delivering Meals on Wheels to senior citizens in town I kept thinking about those Eggplants in our fridge.  No heating the oven yesterday!  Grilling was my second choice.  The quick trip to our grocery store ended that thought with the display of the fillets of fish.  But, the large fresh Sea Scallops looked so good.  That was the answer to dinner.  Pan Seared Scallops with a microwaved "Baked" Potato & a fresh veggie salad.  Oh yum!  It was so good!  It also was quick to prepare!

Pan Seared Scallops always taste so good!  They are ready very quickly, too.  So quick that the veggies need to be in works before starting the pan searing.                  

Pan Seared Scallops
     2 Servings
 
Ingredients:

2 Tablespoon Olive Oil (for sauteing & baking)
3/4 lb. Sea Scallops (can be about 10- 12 large ones) I request the larger Scallops.
3/4 Cup Flour
Sprinkle of Paprika (to taste)

Method:

1. Combine Flour & Paprika in a Gallon sized Ziploc Bag or small bowl.
2. Rinse Scallops in cold water by using another bowl & then drain.
3. Place Scallops on plate lined with a paper towel.
4. Then place Scallops in Flour mixture & coat.
5. Add Olive Oil to a skillet or a saute pan. Turn heat to medium/high heat. (I use a non-stick pan.) Heat until hot but not quite smoking. Take pan off heat and add the Scallops to the pan. Place back on heat and cook Scallops for 3 minutes on the first side.
6. Turn the Scallops over and continue to cook for 3 minutes on the second side, or until golden brown and just cooked through.
7. Remove one Scallop from pan, cut with a knife and see if done. If not, then saute all for another 30 seconds.

This is a quick & easy dinner!  It's also great to make for special occasions.  Today is so much cooler.  I do have Eggplant in my fridge! :)

Enjoy!
Yummy!

     

Roasted Zucchini/ Summer Squash

Where's the photo?!?

Sometimes there's just not a photo!  Those are the times when we are either famished or I just forget to take out the camera or the iPhone.  Last night was one of those times.

It was a very quick dinner.  Those frozen Crabcakes do come in handy!  Crabcakes with tartar sauce are always so good on a sesame seed bun.  You know the ole' combo- 1 Tablespoon Sweet Relish with about 1/2 teaspoon Mayonnaise & stir.  Making the Tartar Sauce was easy, but we also needed a veggie.  No, not French Fries.  Opening the fridge & looking down to the veggie bin, 2 Zucchini + 1 Summer Squash popped into view!  Roasted veggies are always so yummy, so I had my answer.  Roast the sliced veggies in the same cookie pan & at the same temperature as the Crabcakes while they were baking!  Now that our temps are a lot cooler, heating the oven & kitchen actually feels great!  During the HHH summer months I really do not do much baking!  

Roasted Zucchini + Summer Squash
     2 - 3 servings

2 Zucchini
1 Summer Squash

or 1 Zucchini + 2 Summer Squash

Method:

1. Wash veggies under cool running water, dry.
2. Cut into 1/2" slices.
3. Using a container or Ziploc Bag, combine 2 Tablespoons Olive Oil + 1/8 teaspoon Oregano & 1/8 teaspoon Garlic Powder.
4. Add veggie slices to bag & coat.
5. Place coated veggies on cookie pan.  I placed them surrounding the Crabcakes. 
6. Roast 20 Minutes at 450°F.

Zucchini & Summer Squash were added to my list to purchase at the roadside stand today.  I'll definitely be roasting these again as long as our local veggies are available!   :)  Try it!

Enjoy!
Yummy!

 

R-e-l-a-x-i-n-g!

Nauset Beach, Orleans, MA

Getting back into the swing of things after a great vaca at the Cape!  Sunny days in September, watching & listening to the waves at our fave beach - Nauset Beach, dining on fresh seafood every evening- ahhhhh!  Totally FuN!

Stopping in at the Fishing Pier in Chatham, MA.  One Fishing Boat had finished unloading its "catch of the day".

Taking in the view on the right side-

"Who is watching who" moment between a Seal & a Sea Gull!

Now where is my fridge & my stove?  :)

We did enjoy!

  

Grilled Haddock Dinner

Grilled Haddock Dinner!

The sun is shining and we are surely making up for the chilly damp days of spring.  This AM I was unsure what we would have for dinner.  When I asked my DH, he reminded me of a blog - A Tasty Thought by JG.  It is summer and suddenly I remembered my top blog post of ALL time.  So, it was definitely a day to purchase the fresh "wild caught" Haddock in our local grocery store and find my grill basket, because it's outdoor grilling time tonight!  This recipe is very easy & yes, previously frozen "wild caught" Haddock also tastes great!

Grilled Haddock

Ingredients:
Haddock Fillet(s)
Olive Oil
Paprika
Thyme

****
Grilling Basket/ Container
PAM

Method

1. On a large dish pour about 2 Tablespoons Olive Oil.
2. Sprinkle a little Paprika & Thyme on top. 
3. Rinse Haddock Fillets under cold running water and place on top of Olive Oil & Spices.
4. Turn Fillet(s) over to coat other side.
5. Place Haddock Fillets in grilling container/basket that has been sprayed with PAM.
6. Grill Fillets on preheated grill.
7. **A 1 lb. piece requires 5 - 8 minutes on each side, depending on thickness of Fillet.
8. Turn Fillets over one time to grill during grilling process.
9. Enjoy!  

**Grill the Fillets slowly using a Low to Medium heat setting to retain the moisture.

Summer, the outdoor grill, an easy meal to prepare - what can be better?  The 2 side dishes will be posted other days.  They were so tasty served along with the Grilled Haddock!

Enjoy!
Yummy!

~Grilled Swordfish~

Daffodils facing the sun!

The bright yellow Daffodils are blossoming in our front cut-out!  Golden forsythias stand out in our backyard.  It's Spring and yesterday it felt mighty fine to be outdoors without a jacket!  Yes, I did write without a jacket!  Another quick look into our backyard and our grill is spotted.  It's been a tease during the harsh winter months just sitting on the side of our deck - covered - waiting to be used.   

Yesterday, the lid of the shiny grill was opened and a Swordfish Steak was placed on the grill.  Swordfish has been a fave of mine way back from my childhood.  The only way my mom prepared it was using the broiler.  However, I've learned that Grilled Swordfish is absolutely delicious!  And it requires little clean-up after dinner.

I've posted my method for grilling Swordfish in the past.  After totally enjoying this grilled fish along with a veggie salad & a microwaved "baked" potato, I decided to share it once again.  So good! 

Grilled Swordfish
(File Photo)

Grilled Swordfish

Ingredients:
1 lb. Swordfish Steak
Olive Oil
Paprika - about 2 shakes from the bottle

Method:

1.  Preheat outdoor grill.
2.  Pour about 2 Tablespoons Olive Oil on a large dish.
3.  Sprinkle a little Paprika on top of Olive Oil.
4.  Rinse Swordfish Steak under cold running water.
5.  Place on Olive Oil/Paprika in dish.
6.  Turn Swordfish over to coat other side.
7.  Place on heated grill and put grill cover down.
8.  Grill for 7 minutes and 30 seconds.  
9.  The fish is turned over & grill other side for 7 minutes and 30 seconds.

 *** The amount of needed grilling time depends on the size of the piece of Swordfish Steak and the grill.  Using our gas grill turned up 3/4 heat a 1 lb. piece requires 7 minutes and 30 seconds on each side.  The cover is down while grilling.

Do you enjoy grilled seafood?

Enjoy!
Yummy!

~Easy Cheesy Sauce~

After baking a double batch of Craisin Raisin Oaties yesterday afternoon, dinner time suddenly - appeared.  My counters, my kitchen table & my kitchen sink all showed signs that I'd been baking!  As the Oaties were cooling before packaging & placing 2/3 of them in the freezer I could think about dinner. 

Craisin Raisin Oaties

Quite often on the bottom shelf of our fridge a package of Buitoni ravioli can be located.  Usually it's cheese flavored.  This fall, I spotted Buitoni Crab Ravioli in my grocery store & I had a "why not try it" moment.

Cheese ravioli tastes great with any flavor of tomato based sauce.  However, the crab flavored ravioli needed a different flavor.  Suddenly an image of these ravioli covered with a cheese sauce was mouthwatering.  My small nonstick saute skillet was located.  Flour, 1% Milk & shredded cheese found their way to my counter.  The cheese sauce was quick & easy to prepare while the ravioli was cooking.

Easy Cheesy Sauce

Ingredients:
2 Tablespoons Butter/ Margarine
3 Tablespoons Flour
1 Cup Milk (1% works well)
1/4 Cup Shredded Cheese

Method:

1. Melt Butter/ Margarine over Medium heat in a nonstick skillet.
2. Remove from heat & add in 3 Tablespoons Flour & blend together. 
3. Slowly, add in 1/4 Cup of the Milk.
4. Stir together until smooth.
5. While stirring slowly add remaining 3/4 Cup Milk.  
6. Stir over Medium heat.
7. Constantly stir until bubbly & thickens.
8. Stir for 1 additional minute.
9. Add in Shredded Cheese.
10. Stir until Cheese melts.
11. If too thick, add 1- 2 Tablespoons additional Milk, as needed.
12. Serve over Crab Ravioli.

The Easy Cheesy Sauce was a wonderful topping for the ravioli.  It was also quick to prepare after baking in the afternoon.

Today much needed errands were done!  Our daytime temperature was in the 30's.  It was time to venture outside for a longer period of time other than a quick trip to the grocery store.  The single digit thermometer readings + wind chills are gone.  Woohoo!  

Enjoy!
Yummy!

Simple Soup & Sandwich

Tomato Basil White Bean Soup & Grilled Cheese n Tuna Sandwich

This week we had a couple of days that were cold.  They were dreary, too.  They also contained the sound of "achoo" from me.  Wednesday evening an easy meal to prep at dinner was needed.  Hot soup with a Grilled Cheese Sandwich sounded really good!  Plain, simple, good! 

All of the ingredients for Tomato Basil White Bean Soup (recipe here) were found quickly.  As some of the ingredients including canned plum tomatoes cut in pieces, chicken broth, tomato sauce, Basil & Garlic Powder were simmering, my griddle pan was located.

Grilled Cheese on oatmeal bread is a fave here & sometimes I add tuna when making it - before grilling.  For a number of years, tuna packed in olive oil is our preferred choice.  Some of the oil is drained from the can, before mashing the tuna.  I skip adding the mayo here and just add the tuna into a sandwich.  Quite often when turning a Grilled Cheese n Tuna Sandwich over while grilling, a little tuna sneaks out onto my griddle.  No longer will that happen!

The magic?  Add a little shredded cheese into the mashed tuna before placing it on the bread slice.  The shredded cheese heats, melts and keeps the tuna together.  It's also a little extra cheese in the Grilled Cheese n Tuna Sandwich.  What a great taste!

It was so good along with the Tomato Basil White Bean Soup!  It was also very easy!

We did enjoy!

Yummy!

       

Sockeye Salmon - on the Grill

Sockeye Salmon on the grill.

A sunny day in Massachusetts! Temperatures in the low 70°'s.  The vibrant yellow forsythias & daffodils are blossoming!  Tulip buds are now visible!  Spring!  Tonight was definitely a great evening to grill "wild caught" Sockeye Salmon for dinner.

Originally, this was not in my dinner plans for tonight.  However, who can resist grilling seafood on a beautiful spring evening?  A 1 lb. fillet of "wild caught" Sockeye Salmon (previously frozen) was purchased at our local Big Y's seafood department and the grilling basket was located.

This is an easy, quick dinner that tastes so good! 

Grilled Sockeye Salmon

Ingredients:
Salmon Fillet
Olive Oil for sauteing & baking
Paprika

***A grilling basket/ container  is a very handy tool to use.  It is sprayed with PAM before placing on the heated grill.

Method:

1. Heat grill.
2. On a large dish pour about 2 Tablespoons Olive Oil for sauteing & baking.
3. Sprinkle about 1/8 teaspoon Paprika on the Olive Oil.
4. Rinse Salmon Fillet under running cold water.
5. Place fillet on Olive Oil/Paprika skin side up.
6. Turn fillet over and coat other side with Oil mixture.
7. Place fillet on/in grilling basket/container that has been sprayed with PAM.
8. Grill on one side and then grill other side. 
9. Grilling time - A 1 lb. piece requires 5 - 7 Minutes on each side.

***The amount of needed grilling time depends on the size of the piece of Salmon Fillet and also on the Grill.

Serve with a microwaved "Baked Potato" and a veggie salad!

Enjoy!
Yummy!

  

Baked Haddock

Waiting for warmer weather!

Looking out onto our deck four days ago only a small amount of snow was in sight!  Woohoo!  Glancing slightly to the left our much used grill sits... patiently waiting.  I was thinking about grilling fish.  Grilled Fish is so tasty and so easy to prepare.  However, around dinner stepping outside with a winter coat to grill seems... well, frankly, it's uncomfortable.

It's at these times that baking a fillet of fish in my warm kitchen is the thing to do!  There will be plenty of time for grilling.  When?  I don't know, but I'm sure there will be!  BTW Baked Haddock is delicious!  So there's no need to step in snow to prep dinner.

The method of baking Haddock is similar to grilling Haddock.  However, 2 Bay Leaves are placed under the fillet in a baking dish. 

Baked Haddock 
Oven:  350°F     Time:  20-22 Minutes

Ingredients:

PAM
1 lb. fillet of Haddock - can be fresh or defrosted
1 teaspoon Olive Oil for sauteing & baking
2 Bay Leaves
 Paprika
Thyme

Method:

1. Preheat oven to 350°F.
2. Line a shallow baking pan with foil. Spray with PAM.
3. Place Bay Leaves on foil.
4. Rinse fillet in cold running water.
5. Place fillet on Bay Leaves in baking pan.
6. Drizzle Olive Oil on fillet.
7. Sprinkle small amount of Paprika on fish.
8. Then, repeat with a small amount of Thyme.
9. Bake for 20- 22 Minutes.  (It will be done when fish flakes easily with a fork.)

**Small amount = 2 shakes of the Paprika or of the Thyme.

We enjoy Baked Haddock with a microwaved "baked" potato and a salad.  This is an easy and a very tasty dinner!  Great for this time of year!

Enjoy!
Yummy!

Crab Meat Stuffed Fillet of Sole

Crab Meat Stuffed Fillet of Sole

Last week as I was walking past the fresh Seafood Counter in my local grocery store, Big Y, the Fillet of Sole sure caught my eye!  Suddenly, I recalled a recipe that I had not baked for a number of years:  Crab Meat Stuffed Fillet of Sole.  Yum!

Quite a while ago so long ago that my older son would ride in the grocery cart while we were doing our weekly shopping the always cheerful, helpful woman at Food Mart's Seafood Counter would see me every week.  One day as I glanced at the Fillet of Sole, she asked if I had ever baked Stuffed Sole.  I responded that I had not.  She then went on to explain how EASY it was.

She had no name for this recipe - just verbal instructions.  Oh, it was worth a try - I was learning how to deal with Fish and if you do not try - you do not learn.  I baked the fish using my new recipe that evening.  It was delicious - scrumptious!  The next week I went back to the Seafood Counter and purchased another 1 lb. of Fillet of Sole.  Once again, we dined on Stuffed Fillet of Sole, but I added about 6 oz. of canned Crab Meat into the stuffing... Crab Meat Stuffed Fillet of Sole!  

Out of the Oven... Ready for Dinner

Every so often I remember this recipe that I made so often, years ago... sometimes with, sometimes without the Crab.  A few months ago canned Crab meat was on sale, so I purchased 2 cans, with this recipe in mind!

Crab Meat Stuffed Fillet of Sole   

Oven Temperature:  350°F        Yield:  3- 4 Servings
Time:  22 Minutes

Ingredients:
1 lb. Fillet of Sole- larger fillets to roll
5-6 oz. Crab Meat, cooked
1 Tablespoon Olive Oil for sauteing & baking
1 Carrot, shredded
1 teaspoon Parsley
2 slices bread, crusts removed
1/4 teaspoon Thyme
2 Tablespoons Lime Juice or Lemon Juice

Method:

1. Preheat oven to 350°F.
2. Spray baking dish with PAM.
3. Add 1 Tablespoon Lime Juice or Lemon Juice to baking dish.
4. Shred Carrot.
5. Heat 1 Tablespoon Olive Oil in saute pan.
6. Saute shredded Carrot.
7. Add 1 teaspoon Parsley to pan.
8. Remove crust from bread.  
9. Tear bread slices into small pieces & add to pan.
10. Add 1/4 teaspoon Thyme to mixture.  Combine.
11. Add Crab Meat.  Combine.
12. Rinse Fillets of Sole under cold running water.
13. Place on paper towel covered plate, to drain.
14. After placing 1 Fillet of Sole on another plate place spoonful of mixture on one end. 
15. Starting with filled end, roll fillet.
16. Place stuffed fillet in baking dish with "seam side" down.
17. Stuff remaining Fillets of Sole.
18. Sprinkle 1 Tablespoon Lime Juice or Lemon Juice on top.
19. Bake for 22 Minutes in 350°F oven.

Serve with Rice + veggie.  Any pieces remaining can be covered/refrigerated and reheated in the microwave.

Do you stuff + bake Fillet of Sole?  So good!

Enjoy!
Yummy!

 

Grilling the Sockeye Salmon!

Gas Grill ready to use!

Sunday's sunny sky led to our outdoor thermometer reading
84°F!  It was Sockeye Salmon time!  Grilled "wild caught" Sockeye Salmon is delicious and definitely a fave entree when our weather is warm.  This week my grocery store (Big Y) is carrying the fresh fillets.  Needless to say a fillet found its place in our fridge.  The previously frozen "wild caught" Sockeye Salmon fillets also grill very well.

This entree is one of the first foods that I posted about...and I still grill this delicious seafood the same way.  No fancy topping nor sauce is needed to enhance the wonderful taste of a serving of Sockeye Salmon!  Often, we read that Salmon is a great source of Omega-3.

Served with a veggie salad and a microwaved "Baked" Potato or a Pasta Salad, this is one tasty dinner!

Fillet placed in Grilling Container.

  
Grilled Sockeye Salmon

Ingredients:
Salmon Fillet
Olive Oil for sauteing & baking
Paprika

***My Grilling Basket is a VERY handy tool.  It is sprayed with PAM before placing on the heated grill.

Method:

1. Heat grill.
2. On a large dish pour about 2 Tablespoons Olive Oil for sauteing & baking.
3. Sprinkle about 1/8 teaspoon Paprika on the Olive Oil.
4. Rinse Salmon Fillet under running cold water.
5. Place fillet on Olive Oil/Paprika skin side up.
6. Turn fillet over and coat other side with Oil mixture.
7. Place fillet on/in grilling basket/container that has been sprayed with PAM.
8. Grill on one side and then grill other side. 
9. Grilling time - A 1 lb. piece requires 5 - 7 Minutes on each side.

***The amount of needed grilling time depends on the size of the piece of Salmon Fillet and also on the Grill.

Today raindrops are falling, so our grill will not be used.  However, this delicious, healthy. colorful seafood will find its place on our dinner table, again, soon!

Enjoy!
Yummy!

                   

Baked Sockeye Salmon

Looking out my kitchen window this past weekend I saw sunshine, shadows, perennials budding and flowers!  It's quite amazing, considering the Halloween Nor'easter that visited my area of my state late last October.  Things are looking good and we are really thankful!

 
Yesterday, the Irises were still beginning to blossom, but our skies were filled with clouds and raindrops were falling.  The plan of Grilled "Wild Caught" Sockeye Salmon for dinner needed to be changed.  As during the cold winter weeks Baked Sockeye Salmon was a great alternative.  Yum! It's another quick and easy entree that tastes so good!   

Baked "Wild Caught" Sockeye Salmon

Oven:  350° F     Baking Time: 20 Minutes for a 1 lb. fillet

1. Preheat oven to 350°F.
2. Line a baking pan with foil and spray with PAM.
3. Place 2 Bay Leaves in middle of baking pan.
4. Rinse fillet under cold running water.
5. Place on Bay Leaves, skin side down.
6. Drizzle about 1 to 1 and 1/2 teaspoons Olive Oil for baking and sauteing over fillet.
7. Sprinkle about 1/8 teaspoon Paprika on top of fillet.
8. Bake in 350°F oven for 20 minutes.

It's always great to have another quick plan.  Baked "Wild Caught" Sockeye Salmon tastes delicious!  While on vacation or when at home, we enjoy seafood every week!

Enjoy!
Yummy!

          

It's Time...

A wonderful sight!

to heat the outdoor grill!!!  Definitely my kind of week!  My lavender crocuses are blooming beyond their boundaries in our front yard - into the grass.  That sure brings a  :-) .  Our outdoor temperature read 68°F on Thursday!  Grilled Sockeye Salmon tastes divine in March!  It did not take long to venture over to the Big Y our grocery store to purchase "wild caught" Sockeye Salmon!  It's easy to prepare!  It's quick and it's definitely Yummy!

Grilled Sockeye Salmon

Grilled Sockeye Salmon

• Spray grilling basket (container) with PAM.
• Heat grill.

1. On a large dish pour about 2 TBS. Olive Oil.
2. Sprinkle a little Paprika on top.
3. Rinse a Salmon Fillet in running cold water, place on the Olive Oil/Paprika.
4. Turn the fish over to coat the skin side.
5. Place the Salmon Fillet in grilling basket on grill.
6. Half way through, turn over and grill the other side.
7. Enjoy!

• The amount of needed grilling time depends on the size of the piece of Salmon and the grill.
• A 1 lb. piece requires 5 – 7 minutes on each side.

*****Note: With our grill we usually grill each side 7 minutes. The 1 lb. fillet is usually thick.

During the colder months I do bake Salmon, but we prefer Grilled Sockeye Salmon.  Seafood is GREAT! 


Enjoy!

Yummy!