Colleague, Mike and I were on a business trip from Colorado to Massachusetts. We were staying near Burlington MA and just wanted to have a nice dinner. We saw a place called Jimmy’s, which was in the Burlington Mall. Normally I stay away from restaurants in malls, but we were tired, hungry, and ready to eat. This place was a classic MA restaurant, big plush, red Naugahyde booths, white table cloths, bustling, busy, steamy. Big cocktails. I asked the waiter what was their most popular dish, without hesitation he replied: our Baked Stuffed Haddock.
Now for those of you who may not know, haddock is a saltwater fish found in the North Atlantic. It swims in cold waters and has a firm, yet flaky flesh, just wonderful.
Anyway, we ended up moving to MA and I couldn’t wait to take Laura to Jimmy’s. I wanted desperately to get Laura to like fish. She had had bad experiences with fish growing up. She just has an issue with bones. Once she gets a bone in her mouth all eating stops, no matter how good the fish is. Plus we grew up in Colorado, other than trout, there’s not much fish to be had.
I promised her, she would like the Haddock. She was very skeptical, but like the dutiful wife she is, <-sarcasm) she crossed her fingers, followed my suggestion, and ordered it. Now, Laura will say this revelatory experience is the first time she ever had fish that she truly loved. We taught ourselves how to make it at home and would make it at least once every couple of weeks. Since we have moved to CA, we have tried to find Haddock but even fishmongers here have not heard of it. We have found frozen Atlantic Cod can be used as a substitute and in a pinch Pacific Cod.
If you’re ever in New England eat some Haddock, you’ll love it! We promise!
| Author: Jim and Laura Kirkley
From Jimmy’s Tavern and Grill in Burlington MA. We ate this then went home and tried to duplicate it. We think we did a good job. Pacific or Atlantic cod works well if you cannot find haddock. Serves: 4 |
Baked Stuffed Haddock |
INGREDIENTS
4 haddock filets
1 green pepper – diced fine
1 medium, onion – diced fine
2 stalks, celery – diced fine, ribs removed
1 cup, panko bread crumbs
1/2 cup, butter (yes a whole stick!)
garlic salt and pepper – to taste
lemon wedges
METHOD
- Preheat oven to 350 degrees. Position rack in the middle of oven.
- In a medium non-stick saute pan, over medium heat, melt butter and add green pepper, onion, and celery.
- Cook until onion is translucent, about 5 minutes.
- Off heat add panko and mix to combine. Add garlic salt and pepper. Mixture should be fairly salty.
- Lay filet on a cookie sheet covered with non-stick foil.
- Layer on bread crumb mixture and press down gently with the back of a spatula until all filets are covered.
- Bake about 20 – 25 minutes until bread crumb mixture is nicely browned.
- To crisp crumb mixture further, place under broiler for a few minutes.
- Remove and serve immediately. Pass lemon wedges separately.
