Pecan Haddock with Remoulade Sauce

When I’m in the middle of a project, like the final round of the couch wrestling competition I’m engaged in, I hate to stop, especially to cook so I’m always hoping that The Magic Catering Service will ring the bell with a fantastic meal.  Believe it or not, it has happened a few times thanks to my daughter’s thoughtful birthday gift from Amazing Clubs.  Alas, no delivery this week, so I guess it’s up to me.

Now what to have with that grilled corn on the cob?  Well Squirrel Circus cooked up some very fine chicken legs and I’d go with that any day of the week.  Myself… I had some fresh haddock that I wanted to perk up a little but it was hot & muggy (I’m talking about my brain, not just the weather) so fast & easy it is:

Slap the fresh haddock into aluminum foil, dot with butter, sprinkle a very fine coating of Italian breadcrumbs on top, then use the handy dandy food chopper to crumble up some pecans., toss those on top, wrap that package up for 30 minutes on the grill  – done!  Oh wait, sure…sprinkle a little white wine on top, why not?  The pecans really added a nice flavor to the fish but the “yum” factor was the Remoulade Sauce (trust me, I can’t even say the name but it’s easy & done in 8 minutes):

1/3     Cup mayonaise
1        Chopped scallion or minced onions to taste
1        Tablespoon chopped parsley
1/2     Teaspoon fresh lemon
2        Tablespoons dry mustard
2        Teaspoons ketchup
1/2     Teaspoon Worcestershire Sauce
Dash  Tabasco (more if you like the zing)

Whisk it all together…done!  This gives you plenty for 2 people and is great for fish & super on crabcakes.

Mozzarella Haddock

Whew, finally rested after being up half of Tuesday night with the thunderstorm. On a scale of 1-10 of thunderstorms this was no more than a “1” if that – few flashes of light, maybe a little rumble now and then.  I could easily have slept through the entire thing except for the 95 lbs. of panting, slobbering dog draped across my chest!

Do you know how much drool a Bernese Mountain Dog can produce when she’s in a panic?  And I think we’re going to be taking away the smoked pig ears for treats… maybe add a few breath mints in the bowl at night.

So yesterday was a day of rest but I’ve got a really good fish recipe for you today.  The market had fresh haddock but sole or any white fish I think would be good too.  You might also notice a trend of mozzarella cheese in my recipes, what can I say I love mozzarella!

MOZZARELLA HADDOCK With Tomato, Artichoke & Basil

–  Layer fresh tomato slices on top of fresh haddock fillets
(Skip fresh tomatoes -middle – if your husband thinks tomatoes
are poisonous)
–  Add chopped marinated artichoke hearts between tomato
(Skip artichoke hearts if your husband thinks they’re poisonous)
–  Top tomatoes with fresh mozzarella slices, then add fresh basil
–  Sprinkle top lightly with breadcrumbs & bake at 375° for about 30
minutes.

Serve delicious Haddock w/mozzarella, tomatoes, artichokes & give your husband a piece of haddock with melted mozzarella!