Haddock Caught Off Gloucester With Tender Bacon And Colemans Mustard Chutney Recipes
BACON & TOMATO-TOPPED HADDOCK
Haddock topped with bacon makes even the pickiest of eaters willing to take a bite. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes., Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside., Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture., Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 405 calories, Fat 22g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.
BAKED HADDOCK WITH CRUMB TOPPING
This is a traditional New England classic made with the perfect combination of fresh bread crumbs and Ritz crackers for the topping. A little bit of Parmesan adds a great flavor and you wouldn't even be able to guess that it's there........it just doesn't get any better than this. The Ritz keep the topping crunchy and the fish is sweet, savory and oh, soooo delicious. This recipe is the secret combination of how it's done in the restaurants.....In New England that is. Enjoy!
Provided by Everything Tasty Ki
Categories High Protein
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Mix all ingredients together in a bowl except for the butter and fish. Use a food processor or your hands to make an evenly consistent bowl of crumbs.
- Place the fish in a cooking dish(es), cover with a good handful of crumbs and sprinkle with drawn butter.
- Place two tablespoons of water around the bottom of the fish.
- Bake for 10 to 14 minutes, until the breadcrumbs become brown. Serve immediately with a lemon wedge and your favorite vegetable.
Nutrition Facts : Calories 533.2, Fat 28, SaturatedFat 9.7, Cholesterol 178, Sodium 999.3, Carbohydrate 18.4, Fiber 0.9, Sugar 2.3, Protein 50.1
HADDOCK WITH BACON AND ONIONS
Recipe courtesy Rachael Ray Use cippolini, small Italian flat-shaped sweet onions, but, medium yellow onions, quartered then thinly sliced may be substituted. Cippolini are widely available, so check for them in the local market.
Provided by Phil Franco
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Rinse fish and pat dry.
- Sprinkle fish with lemon juice and salt.
- Coat an oven-safe handled large skillet with a drizzle of olive oil and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven.
- Set portioned fish into skillet.
- Heat a small skillet over medium high heat. Add a drizzle of olive oil and the bacon. Render the fat in the bacon 3 minutes then add onions.
- Sweeten and soften onions and garlic 10 minutes.
- Remove pan from heat.
- Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine.
- Top fish with coating of onions, bacon and bread crumbs.
- Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.
Nutrition Facts : Calories 492.3, Fat 14.7, SaturatedFat 4.8, Cholesterol 138.9, Sodium 1277.5, Carbohydrate 43.6, Fiber 5.9, Sugar 12.1, Protein 45.8
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