Haddock In Charmoula Sauce Food

HADDOCK AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
• Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
• In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
• Bake in preheated oven for 30 minutes, until brown and bubbly.

MOROCCAN CHERMOULA MARINADE

Steps:

• The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.

HADDOCK IN TOMATO BASIL SAUCE

Steps:

• Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won't be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes - this helps them to soften without needing to add any extra oil.
• Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
• Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.

ROASTED HADDOCK WITH DIJON-LEMON SAUCE

Steps:

• Preheat oven 400 degrees F.In a small bowl add lemon juice, mustard, garlic and herbs (not chili powder).With a small whisk gradually add the olive oil. Mix until a thick consistency forms.Use a stainless steel baking pan (large enough for the fish to lay flat), brush bottom and sides with olive oil.Place fish in pan and pour sauce over fish, sprinkle with chopped olives, Herbamare* or salt and pepper, Superfood Turmeric and chili powder. Bake for 10 minutes. Serve!*Herbamare is found in Whole Food markets and other health food stores, it is 12 different organic herbs seeped for 1 year with sea salt and then ground to a seasoning. Gives food an instant lift! Preheat oven 400 degrees F. In a small bowl add lemon juice, mustard, garlic and herbs (not chili powder). With a small whisk gradually add the olive oil. Mix until a thick consistency forms. Use a stainless steel baking pan (large enough for the fish to lay flat), brush bottom and sides with olive oil. Place fish in pan and pour sauce over fish, sprinkle with chopped olives, Herbamare* or salt and pepper, Superfood Turmeric and chili powder. Bake for 10 minutes. Serve! *Herbamare is found in Whole Food markets and other health food stores, it is 12 different organic herbs seeped for 1 year with sea salt and then ground to a seasoning. Gives food an instant lift!
• Preheat oven 400 degrees F. In a small bowl add lemon juice, mustard, garlic and herbs (not chili powder). With a small whisk gradually add the olive oil. Mix until a thick consistency forms. Use a stainless steel baking pan (large enough for the fish to lay flat), brush bottom and sides with olive oil. Place fish in pan and pour sauce over fish, sprinkle with chopped olives, Herbamare* or salt and pepper, Superfood Turmeric and chili powder. Bake for 10 minutes. Serve! *Herbamare is found in Whole Food markets and other health food stores, it is 12 different organic herbs seeped for 1 year with sea salt and then ground to a seasoning. Gives food an instant lift!

BAKED HADDOCK IN CREAM SAUCE(ICELAND)

Steps:

• Melt butter in pan over medium heat and stir in flour, salt, pepper, and nutmeg whisking until smooth.
• Add milk slowly, whisking to get out any lumps and make smooth.
• Add the cheese, stirring until melted.
• Place haddock in greased baking dish.
• Sprinkle with salt and pepper.
• Pour sauce over haddock.
• Drizzle over sherry and sprinkle with paprika.
• Bake at 325*F. for 45 minutes.
• Serve and enjoy.

CLASSIC MOROCCAN CHARMOULA FOR FISH

Steps:

• Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour.
• Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
• Charmoula can also be used to marinate chicken with good results!

HADDOCK IN CHARMOULA SAUCE

Steps:

• Prepare fish and vegetables:
• Preheat oven to 425°F.
• Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
• Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
• Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
• Make charmoula sauce:
• Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
• Bake fish and vegetables:
• Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.

FISH STEW (MOROCCAN TAGINE)

Steps:

• Charmoula:.
• Blend the herbs together in a bowl with the garlic & vinegar until pasty. Stir in the lemon juice & spices.
• Tagine:.
• Cut the fish into 2 inch pieces. Rub each piece with the charmoula & then place into the bowl to marinate (at least 30 minutes).
• Preheat the oven to 400 degrees.
• Slice the carrots in half down the middle. Peel the potatoes & slice thinly. Slice the tomatoes crosswise. Remove the seeds from the peppers & slice into large pieces. Set aside --
• Place the carrots across the bottom of a 9x13 cake pan (fat end, skinny end, fat end, etc). This becomes a sort of bed for the fish, keeping it from sticking to the bottom & assuring that there is always sauce underneath to give it flavor.
• Arrange the fish on top of the carrots. Dip the sliced potatoes into the charmoula & spread over the fish. Repeat with tomatoes & peppers. Sprinkle the garlic over the vegetables.
• Mix the remaining charmoula with the tomato paste, lemon juice, oil, & water. Pour this over the vegetables.
• Cover with aluminum foil & bake 35 minutes. Remove the cover. Raise the oven heat to the highest setting & move the pan to the uppermost shelf of the oven. Bake additional 20 minutes, or until the fish is cooked & a nice crust has formed over the vegetables.
• Serve warm, not hot.