Sunday, January 13, 2013

Baked Haddock and Sweet Potato Fritters

I have always had a hard time coming up with a resolution at New Year’s.  I think it is because I live my life pretty consistently and true to my nature.  But this year was different.  I've felt like this before in years passed;  just not timed with a calendar new year.  It was dairy and a definitive moment when I would cut it out of my diet.  I've cut one other thing out for a period of time and that was caffeine.  Well, this New Year’s timing has me thinking about what in my life could change and would make me feel better.  And I got a very clear answer: meat.  I’m so excited to announce my new year’s resolution is to eat less meat.  I won’t go into the reasons among meat mass production, environmental degradation, human nutrition, environmental and social responsibilities, and ME. 

Eating less meat tonight meant a salad with steamed asparagus and hearts of romaine, steamed clams, baked haddock, and sweet potato corn fritters.  Eating less meat doesn't mean I’ll load up on fish.  Look forward to hearing more about tofu, beans and other ways of cooking with protein but without the meat.   I realized, however,  the haddock recipe was worth blogging as soon as I put that first soft, flaky, warm, buttery, bit in my mouth.

Baked Haddock                                                                       serves 3 as protein portion

1 lb. wild caught haddock
1 ½ T. butter, melted
1 tsp. lemon juice
1 clove of garlic, crushed
Paprika, parsley, salt and pepper
1 T. pecorino romano grated cheese

Instructions for meal creation:

1 –Drizzle oil on the bottom of a baking dish that will fit your fish.  Preheat oven to 350°.
2 – With 2 filets, cut each into about 3 inch wide steaks.
3 – Dip in milk and then pat dry.
4 – Lay flat in baking dish.
5–Make butter mixture combining melted butter, lemon and garlic.  Stir well.  Brush onto fish.
6 – Sprinkle all of the seasons, very lightly just dispersing a pinch of each steak.
7- Sprinkle cheese evenly.
8 – Bake for 25-35 minutes.  Raise heat to 375° after 20 minutes.
9 – Serve and enjoy.

Serve this Haddock dish with…

Sweet Potato Corn Fritters                                                                     serves 4-6

2 sweet potatoes, cooked, mashed                                         ¼ c. shredded cheddar (optional)
3 scallions, chopped                                                                        ¾ c. breadcrumbs
1 c. corn                                                                                               Vegetable oil for frying
3 T. corn meal
1 egg, beaten
1/3 c. grating cheese
½ t. paprika
Salt and pepper

Instructions for meal creation:

1 –Combine all ingredients in the first column.  Mix well.
2 – Make patties with about 2 Tablespoons of mixture each.
3 – Chill patties in refrigerator for 15 minutes. (This is a key step to encourage the patties to stay together while frying.)
4 – After chilling, roll patties in breadcrumbs, covering all sides.
5–Heat oil.
6 – Fry patties in hot oil for about two minutes on each side, until lightly golden.
7- Line a plate with paper towels and transfer cooked patties unto plate to absorb some of the oil.
8 – Serve and enjoy.                       

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