haddock

Buttery Stuffed Haddock

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Buttery Stuffed Haddock! If you’re looking for a break from red meat, look no further than fish. I used to think I only had only two choices when it came time for a homemade fish dinner: either bake it or fry it. Now that I have easier access to fresh fish, I’ve expanded my thought process beyond the ordinary. While I’m having fun with the outdoor kitchen, sometimes I want a little more than that as well. I’m here to say that stuffing is no longer just for turkey. Fish offers options like mixing in shrimp, crab, vegetables, herbs, or rice. How crazy is that? Stick around; I’ll show you how it’s done. 

BUTTERY STUFFED HADDOCK

Ingredients for Haddock:

2 – 6 ounce haddock fillets

5 tablespoons butter, melted

2 tablespoons lemon juice

1 teaspoon parsley, minced

1/2 teaspoon paprika 

Ingredients for Stuffing:

6 tablespoons butter, cubed

1 onion, finely chopped 

1/4 cup celery, finely chopped 

1/4 cup green pepper, finely chopped 

1 pound precooked shrimp, peeled, deveined, and chopped 

1/4 cup beef broth

1 teaspoon diced pimentos 

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper 

1 1/2 cups soft bread crumbs

Instructions: 

Preheat oven to 375°. Spray a baking dish with nonstick oil. Set aside. In a large skillet, warm butter over medium heat. Add chopped onion, chopped celery, and chopped green pepper. Sauté until tender. Add shrimp; stir 1-2 minutes. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Heat through. Remove from heat and gently fold in bread crumbs. Divide the stuffing between the haddock fillets. Roll up; transfer stuffed fillets to the prepared baking dish, placing seam side down. Drizzle with melted butter and lemon juice. Sprinkle with parsley and paprika. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Serve immediately. 

Buttery Stuffed Haddock

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Buttery Stuffed Haddock! If you’re looking for a break from red meat, look no further than fish. I used to think I only had only two choices when it came time for a homemade fish dinner: either bake it or fry it. Now that I have easier access to fresh fish, I’ve expanded my thought process beyond the ordinary. While I’m having fun with the outdoor kitchen, sometimes I want a little more than that as well. I’m here to say that stuffing is no longer just for turkey. Fish offers options like mixing in shrimp, crab, vegetables, herbs, or rice. How crazy is that? Stick around; I’ll show you how it’s done.

BUTTERY STUFFED HADDOCK

Ingredients for Haddock:

2 – 6 ounce haddock fillets

5 tablespoons butter, melted

2 tablespoons lemon juice

1 teaspoon parsley, minced

1/2 teaspoon paprika

Ingredients for Stuffing:

6 tablespoons butter, cubed

1 onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup green pepper, finely chopped

1 pound precooked shrimp, peeled, deveined, and chopped

1/4 cup beef broth

1 teaspoon diced pimentos

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper

1 1/2 cups soft bread crumbs

Instructions:

Preheat oven to 375°. Spray a baking dish with nonstick oil. Set aside. In a large skillet, warm butter over medium heat. Add chopped onion, chopped celery, and chopped green pepper. Sauté until tender. Add shrimp; stir 1-2 minutes. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Heat through. Remove from heat and gently fold in bread crumbs. Divide the stuffing between the haddock fillets. Roll up; transfer stuffed fillets to the prepared baking dish, placing seam side down. Drizzle with melted butter and lemon juice. Sprinkle with parsley and paprika. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Serve immediately.

Dining Outside the Home: Blue Lobster Grille in Rockport, Massachusetts 

Dining Outside the Home: Blue Lobster Grille in Rockport, Massachusetts! Some days it pays off to forego classic menu items and roll with the specialty of the gourmet chef, especially when it comes to seafood. Today’s feature: Stuffed Haddock in a creamy butter sauce. Agnoldo Oliveira takes his reputation seriously. Never mind that the Blue Lobster Grille affords the perfect vantage point of Rockport’s iconic Motif No. 1 as well as daily activity around Dock Square. You’ll find yourself trying not to stare at the heaping plates of those customers around you. It’s that good!