Broiled Haddock Parmesan

This versatile, flavorful dish can be made with most any light white fish, from haddock to tilapia, and is sure to be a crowd pleaser.

½ cup shredded parmesan cheese 

¼ cup butter, softened

3 T mayonnaise

2 T lemon juice

¼ tsp basil

¼ tsp pepper

1/8 tsp onion powder

1/8 tsp celery salt

1-2 lbs haddock filets (Tip: One haddock fillet is plenty for two people!)

Preheat the broiler over high heat. Prepare a broiler pan with cooking spray. (Tip: To avoid a messy clean-up, try covering the broiler pan with foil and then spraying.)

In a small bowl, whisk together parmesan cheese, butter, mayo, and lemon juice. Stir in basil, pepper, onion powder, and celery salt.

Arrange filet(s) on the prepared pan. Place under broiler, a few inches from heat, for 2-3 minutes. Flip the filet(s) and broil for 2-3 additional minutes. Cover the top of the filet(s) with the parmesan mixture and broil for 2-3 more minutes, until the topping is browned and the fish flakes easily with a fork.

*Recipe adapted from allrecipes.com

Beer-Battered Haddock

Living on the East Coast now, I’ve made it my goal to become an expert at preparing seafood. What better way to start than classic, New England fish and chips?

4 cups vegetable oil 

1-1   ½ lbs boneless haddock fillets, cut into large chunks

2  cups flour

½ tsp salt

1/8 tsp pepper

1/8 tsp garlic powder

1 (12-oz) bottle of beer

Preheat oil to 375 degrees in a deep fryer or large pot.  

In a large bowl, whisk together 1 ½ cups of flour, salt, pepper, garlic powder, and beer. Pat fish dry and season on both sides with salt and pepper; coat with beer batter. Dredge the fish pieces in the remaining ½ cup of flour and then place gently into the hot oil. (Tip: Check to see if the oil is hot enough by dropping a small spoonful of batter into the pot. If it begins to fry quickly, your oil is ready.) Fry fish, turning frequently, until the batter is deep golden and the fish is cooked through. Transfer to a paper towel. Serve with French fries.

*Adapted from Paula Dean