TIPPYS AMAZING BROILED HADDOCK
easy,tasty,just plain old goodness! on the table in under 20 minutes. now that's a good! works well with any ocean white fish.
Provided by hannahs dad
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- rinse fillets and sprinkle both sides with salt and pepper. place fillets skin side down on well greased broiler pan. top fillets with pats of butter. broil at 500 for approx 10 minutes. baste once and turn around 5 minutes into cooking time. serve with lemon wedges. enjoy!
BROILED HADDOCK FILLETS
Another excellent fish recipe with a different twist on the topping! Once again, the topping can be used on almost any firm white fish you favor. Quick and Easy...that's my game in the summer!!
Provided by Judith N.
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place fillets on lightly greased broiler pan.
- Brush fillets lightly with oil.
- Combine mayonnaise, mustard, and parmesan cheese.
- Spread on fillets.
- Broil 4" from heat approximately 10 minutes.
- per inch of thickenss or until fish is close to point of flakiness.
MEXICAN SPICED RICE
Quick and simple way to add some extra flavor to plain old white rice. This was something I threw together to go with some fajitas I had made. I usually make this rice in my rice cooker, but it works on the stove top as well. I've used regular long grain rice, or parboiled, both work fine.
Provided by Kozmic Blues
Categories White Rice
Time 25m
Yield 4 cups rice
Number Of Ingredients 9
Steps:
- Mix dry rice, spices and dried onions.
- Cook rice according to package directions, either on stove top or in rice cooker.
- Fluff rice with fork.
- Add cheese to warm rice and let melt a bit.
- Add cilantro and combine well.
Nutrition Facts : Calories 461, Fat 9.4, SaturatedFat 6, Cholesterol 22.4, Sodium 156.1, Carbohydrate 79.2, Fiber 3.1, Sugar 1.7, Protein 13
SIMPLE BROILED HADDOCK
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
- Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
- Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 0.9 g, Cholesterol 138.8 mg, Fat 4.7 g, Fiber 0.3 g, Protein 43.2 g, SaturatedFat 2.1 g, Sodium 465.8 mg, Sugar 0.2 g
POLENTA WITH MASCARPONE, ROSEMARY AND WALNUTS
Not fancy just plain old comfort food that makes a nice vegetarian main dish when served with a baby green salad and a glass of red wine. I use homemade Mascarpone (include in this recipe) or you can buy Mascarpone, but please do *Not use plain cream cheese* This is my version of a recipe from the complete Italian Vegetarian Cookbook. The servings on this recipe are good size.
Provided by Debbwl
Categories Grains
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour 8 cups water into a heavy saucepan set over high heat. When the water comes to a boil, add the and lower heat to medium. Whisk in the cornmeal in a slow, steady stream. Make sure to whisk the cornmeal continuously to prevent lumps from forming. This will take about 2 minutes. Contiue whisking as the cornmeal comes back to a boil. Simmer, whisking contstantly, unitl the polenta starts to thicken about 2 minutes.
- Reduce the heat until the polenta is at very low simmer. Cover the pan and cook very slowly, stirring every 10 minutes or so, for 35 to 40 minutes.
- Homemade Mascarpone: Blend cream cheese, sour cream and heavy whipping cream together until smooth.
- While the polenta is cooking, divide the mascarpone among 4 large bowls.
- Place the walnuts in a skillet set over medium heat. Toast, shaking the pan occasionally, until the nuts are fragrant and lightly toasted, about 5 minutes. Transfer them to a small bowl.
- Add the oil and rosemary to the pan and saute until the rosemary is tender and has infused the oil, about 2 minutes. Stir in the walnuts and cook for 1 to 2 minutes just to coat them with the oil and rosemary. Cover and keep warm until the polenta is ready.
- Divide the polenta among the bowls cantaining the mascarpone. Spoon a little of the rosemary-walnut sauce over the portion and serve immediately.
Nutrition Facts : Calories 848.1, Fat 66.3, SaturatedFat 25.4, Cholesterol 109.9, Sodium 1422, Carbohydrate 54, Fiber 6.5, Sugar 1.3, Protein 15.9
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