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 www.chefgloriab.com

White Fish, Scallops and Vegetables

My newest recipe uses vegetables that are still in season, fresh herbs, and a combination of fish that makes it very delicious and fresh tasting. It is not difficult to prepare and the colors are beautiful. Go to www.chefgloriab.com to try this great recipe.
If you don't want to prepare it and still want to enjoy it allow me to cook it for you. If you want to learn how to prepare it we can have a fun cooking class. Just give a call gloria@mybnl.com