One of my favorite foods is haddock. I love it, can’t get enough of it, and order it every time I go to one of the local seafood restaurants. Usually I order it fried (which is obviously delicious) although there have been other times where I’ve ordered it baked and stuffed which I prefer, but it’s tough to find a restaurant that does a good job in preparing it. I’ve also been married nearly 14-years, and I’ve never made it at home because I was concerned about ruining it.
So after the results I got in making the salmon, I decided to go to my local grocery store and order some fresh fillets from their seafood department. I had it skinned and ordered two pound (four fillets), and also picked up a zucchini and a lemon to go along with it.
After returning we sprayed down the preferated pans with some cooking spray, laying the haddock in the pans. We sprinkled some lemon pepper accross each of the filets, covering them evenly. We then cut the zucchini and layed it in between each filet, and also included a couple of pieces of lemon for flavor in each pan.
Going into the Masterchef menu I selected Haddock, “Fillets” and entered the weight, which gave me a cooking time of 4-minutes at which point the machine went into it’s preheat. While it was doing this I went over and turned on the broiler on our oven for later on, which I’ll mention later.
After a few minutes the machine beeped and we inserted all three pans and closed the door. As you probably will notice the temperature will drop, and then eventually recover before the cooking begins. Not a big deal, as it doesn’t seem to present too much of an issue to the final results of the food. At least not in anything that I’ve prepared previously.
When the haddock was done we took it out, and immediately sprinkled some bread crumbs accross each fillet. We then put each pan on the top rack of our oven under the broiler, and left them in for 3-minutes, just long enough to brown them. When the time was up we took them out and served them.
The haddock was extremely tender and moist, and was perfect. It was just like I’ve had at the best restaurants, and was cooked all the way through, which was one of the things I was skeptical about. It was absolutely delicious. Now I’ll mention previously that I attempted to cook these like we did with the salmon recipe, adding the filets with about 5-minutes left to go while making rice. I wouldn’t reccomend this because one thing I didn’t realize is that haddock is cooked at a lower temperature than the rice, so it actually came out kind of tough the first time I made it.
But this time it was a perfect low calorie meal, and one that I made for less than $14 which actually fed four people. Needless to say where else can you eat this good for $3.50 per person? Just one more reason to help justify its price tag.