Haddock Chowder with fresh Potatoes, Corn, Onions & Sage

Photo:
Tod Dimmick










The whole family devours this creamy version of classic fish chowder. This is a gateway dish for kids who "don't like fish" - they might just change their minds.

Prep time: 15 Minutes
Cook time: 18 Minutes

INGREDIENTS
4 medium potatoes, scrubbed and cut into 1/2 inch chunks
5 strips bacon
1 onion, 1/4 inch dice
2 cups corn
5 fresh sage leaves, minced, or 1 tsp dried sage
3 cups milk
2 pounds haddock fillets
freshly-ground black pepper to taste
Salt to taste
Pepper to taste

DIRECTIONS
Cook the potatoes for 10-15 minutes or until a fork sinks into a piece with less resistance (they will cook further in the chowder). Set aside.

Cook the bacon in a large soup pot over medium heat. When bacon is done, remove to paper towels and drain most of the bacon fat, reserving as much as you like to cook the onions. Cook the onions, stirring, for 5 minutes or until browned and softened. Add the corn and sage, and cook for another 2 minutes, stirring. Now add the milk and the potatoes, and bring to a simmer over medium heat. Add the haddock, and if necessary a little more milk to cover. Return to a simmer and cook for 5 minutes or until the fish turns white and flakes easily. Break fish into 1/2 inch pieces.

Serve steaming bowls of chunky chowder, sprinkling with crumbled bacon and seasoning to taste with pepper (and salt if necessary). A piece of crusty bread and a salad alongside, and you've got the perfect meal. All right, add a glass of white wine, too.

Variation: Roasting the potatoes instead of boiling adds a new flavor dimension to chowder (30 minutes in a 400F oven). For decadence, add a little cream along with the milk. All white fish make good chowder, although flat fish tends to break into very small pieces that disappear. The flavor will still be there, though.

Tip: If you're using organic potatoes, just scrub 'em - no need to peel them. The peels add texture, flavor, and nutrition.

Served up by Tod Dimmick

Hake 'n Bake

Photo and Recipe by Tod Dimmick









Fast easy treatment of this versatile white fish from Cape Ann Fresh Catch.  This is perfect alongside Powisset greens.

Prep time:  10 minutes
Cook time:  20 minutes
Serves:  4-6, depending on how much you like your fish.

INGREDIENTS
2 lbs Hake fillets
2-3 TB olive oil
2-3 tsp. of your favorite jerk-style rub.  Here's one version, but there are infinite variations3 TB whole wheat bread crumbs
2 TB cold butter
Fresh lemon

DIRECTIONS
Preheat your oven to 375.  Wash and dry the fillets and arrange in a single layer in a baking tray.  Drizzle with the olive oil and turn fillets to coat.  Sprinkle each side with your seasoning.  Sprinkle the bread crumbs over the top, dot with the butter, and bake for 15-20 minutes or until fish is done.

Note:  Substitute other white fish fillets, keeping in mind that thinner fillets will cook faster.

Monkfish Baked with Parsley

 Something about the combination of spicy "green" flavors of parsley perfectly matches the buttery richness of monkfish.

Prep time:  10 minutes
Cook time:  16-20 minutes
Serves:  4

INGREDIENTS
4 TB olive oil
2 cloves garlic, crushed
1 1/2 to 2 cups parsley, minced
4 monkfish fillets, cleaned1/4 cup whole wheat bread crumbs
2 TB grated Parmesan

DIRECTIONS
Preheat the oven to 400F.

Heat the olive oil in a skillet over medium heat and cook the garlic for a couple of minutes or until the garlic begins to tan.  Turn off heat.  Mix in the parsley.

Arrange the monkfish fillets in a baking dish.  Top with the parsley-garlic mixture, and sprinkle the bread crumbs, then the Parmesan, on top.

Bake for 16-18 minutes, or until fish is done.  Distribute fillets to plates, and top with some of the parsley mixture from the baking dish.

Roast "Caprese" Pollock

Photo & Recipe:  Tod Dimmick










Simple treatment of delicate white fish allows  fresh flavors (and bright colors) to shine through on the plate.

Prep time:  15 minutes
Cook time:  15 minutes
Serves:  4

INGREDIENTS
2 lbs. pollock (or other delicate white fish) fillets
About 1/2 cup thinly sliced sweet onion, such as Vidalia
3 TB capers with juice
5 fresh sage leaves, minced (or 1 tsp. dry)
2/3 cup fresh mozzarella, thinly sliced
1 fresh tomato, thinly sliced
Lemon wedges

DIRECTIONS
Preheat the oven to 350F.

Wash and dry the fillets, and arrange in a baking dish.  Spread the onion, capers with juice, and sage over the fillets.  Drizzle with 2 TB of the olive oil, and bake for 8 minutes.

Arrange the mozzarella slices across the fillets, top with the tomato slices, and cook for another 4-5 minutes or until the fish is just done and the mozzarella has melted.  Serve, drizzling with fresh lemon juice.

This method will work with other delicate white fish.

Haddock with Scallions & Carrots

Fresh baked haddock, nicely framed with scallions and sauteed carrots. Cook the carrots & bake the haddock at the same time, and this is done in a flash.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

2 TB olive oil

1 TB butter

1/4 cup scallions, thinly sliced

2 cups shredded carrots (about 4 carrots)

1/4 cup + 1/4 cup dry white wine

1 TB balsamic vinegar

2 lb. haddock fillets

1 tsp. dried basil

1/2 tsp. ground sage

1/4 tsp. freshly-ground black pepper

3 TB shredded parmesan

2 TB butter

Preheat the oven to 350F.

Heat the oil in a skillet over medium heat and cook the scallions, stirring once in a while, for 10 minutes. Remove the scallions with a slotted spoon so that the oil and butter mostly remains in the skillet, and place scallions in a small bowl. Add shredded carrots to the skillet and saute for 5 minutes, turning occasionally. Add 1/4 cup white wine and 1 TB balsamic vinegar, stir to coat, and cook for another 10 minutes, stirring occasionally, or until carrots are softened. Turn off heat.

While carrots are cooking, arrange haddock fillets in a baking tray, and sprinkle with basil, sage, and pepper. Sprinkle with Parmesan and dot with butter. Bake for 10 minutes or until fish has just turned white.

Divide cooked carrot between 4 serving plates, and top each bed of carrots with a piece of baked fish. Sprinkle with the sauteed scallions and serve.

Fresh herbs are even better if you have them.

Served up by Tod Dimmick

Grilled Mahi Mahi with Early Summer Herbs

Photo:
Tod Dimmick










Mahi Mahi is perfect grilled and served with fresh herbs.

Prep time: 10 Minutes
Cook time: 8-10 Minutes
Serves: 2 (Easy to scale)

1 lb Mahi Mahi filets, skin on
juice from 1/2 lemon
2 TB olive oil
1 tsp (a small clove) crushed garlic
Pepper to taste

1/4 cup seasonal fresh herbs, such as dill, basil, and sage, minced

Preheat your grill. Wash and dry the filets, and place in a bowl. Squeeze in the lemon juice, add the olive oil and garlic, and turn to coat. Season gently with pepper. Salt may not be necessary.

Grill the fish, skin side down, for 8 minutes or until almost done (fish will continue to cook for a minute after you remove it from the grill). After 4 minutes drizzle with any remaining marinade from the bowl.

Serve with a fairly rich white wine, like a California Chardonnay. Yum.

Variations: Use any firm fish, such as halibut or salmon steaks, tuna or shark.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes