Monday, January 17, 2011

Baked Haddock with Mushrooms and Scallions

I was looking for something interesting to do with Haddock. Here in New England it is winter and we have a limited fish selection of locally caught fish. Haddock and Cod are the most plentiful now. They aren't my favorite fishes because I really prefer oilier fishes. I found a recipe on line that sounded interesting however it had butter and didn't have enough seasoning for my taste buds. I used it as a spring board to create my own recipe. It did call for shredded Colby-Monterey Jack cheese, however being lactose intolerant I substituted a combination of Almond Cheddar and Almond Mozzarella instead. I also served it to folks who weren't lactose intolerant and used the reduced fat jack cheese and no one knew the difference, they just loved the taste of it. I also didn't have enough scallions and added a leek which I think made it more flavorful. Have fun with this recipe. It doesn't take long to make, except for cleaning the mushrooms! I enjoyed serving this with wild/brown rice, butternut squash, and baby bok choy. Click here for the recipe