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Haddock Fillets



Sep 1st, 2016

Fish with vegetables


Haddock is a member of the cod family, though smaller than Atlantic Cod, generally weighing 2-5 pounds. It’s found on both sides of the North Atlantic with the highest concentrations occurring off the coast of US & Canada and in the Gulf of Maine (which is where this supply is from). Haddock is revered in northern Europe, where they serve it both in fish & chips meals and as a cold smoked product. It’s delicate flake & slightly sweet taste give it a wonderful melt in your mouth appeal. The raw meat is white & cooks up even whiter. The flesh should be firm & resilient. The lean meat has a firm yet tender textrue & the flake is finer than cod. Haddock is a skin on fish, with a similar appearance to cod. Skin on allows the black stripe on the fish to show, to distinguish it from cod. Haddock can be baked, broiled, fried, poached, sauteed or smoked. Grilling or steaming is not recommended.



Herb Crusted Haddock

Ingredients – Makes 4 Servings (Prep Time 15 Minutes, Cook Time 30 Minutes)
¼ cup Japanese-style Panko bread crumbs
¼ cup Parmesan cheese, finely shredded
1 teaspoon italian seasoning
½ teaspoon Garlic power
1 pound haddock or cod fillets


In a small bowl, combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder; set aside. Pat fish dry with paper towels.
Place fish on a baking sheet that has been lightly sprayed with olive oil cooking spray. Lightly spray fish with olive oil cooking spray and sprinkle with bread crumb mixture; pressing into fish. Lightly spray bread crumb mixture with olive oil cooking spray.
Bake in a preheated 400°F oven until fish flakes easily with fork (10 minutes per inch of thickness).




Haddock with Orange and Avocado

Ingredients – Makes 4 Servings (Prep Time 5 Minutes, Cook Time 10 Minutes)
1 naval orange, peeled, membranes removed and cut into segments
1 avocado, pitted and removed from skin then thinly sliced
1 1/4 lbs haddock or cod fillets

Spray a non-stick skillet with cooking spray and heat on medium-high. Season the haddock or cod with salt and pepper and add to skillet.
Cook on each side 3-4 minutes or until the fish flakes easily and is just opaque in the center. Remove fish from heat and plate.
Top fish with oranges and avocado slices. Season to taste with salt and pepper and serve.



Oven-Fried Fish

Ingredients – Makes 4 Servings (Prep Time 15 Minutes, Cook Time 10 Minutes)
1 lb cod or haddock, about 3/4″ thick
1/4 cup cornmeal
1/4 cup dry bread crumbs
¾ teaspoon fresh chopped dill, or 1/4 tsp dried dill
1/2 tsp paprika
1/4 tsp salt
1/8 tsp pepper
1/4 cup milk
3 tbsp margarine or butter, melted

Move oven rack to position slightly above middle of oven. Heat oven to 500°.
Cut fish fillets into 2 x 1-1/2-inch pieces. Mix cornmeal, bread crumbs, dill weed, paprika, salt and pepper. Dip fish into milk, then coat with cornmeal mixture.
Place fish in ungreased rectangular pan, 13 x 9 x 2 inches. Drizzle margarine over fish. Bake uncovered about 10 minutes or until fish flakes easily with fork.


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