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Lemon Pepper Dill Fish
Dinner American

Lemon Pepper Dill Fish

4.2

Prep
5 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
  2. 2 Cover and cook on high for 3 to 5 minutes or until the fish turns white.

By Auntie KK

Crab Stuffed Haddock
American

Crab Stuffed Haddock

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
  3. 3 Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
  4. 4 Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

By JELLYKO

Baked Haddock with Spinach and Tomatoes
Dinner

Baked Haddock with Spinach and Tomatoes

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
  2. 2 Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until soft, about 5 minutes. Stir in spinach and nutmeg; cook, stirring occasionally, for about 3 minutes.
  3. 3 Arrange haddock fillets in the prepared baking dish. Spoon equal portions of spinach mixture between fillets. Spoon drained tomatoes around fillets and sprinkle with thyme, salt, and tarragon.
  4. 4 Bake, uncovered, in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
  5. 5 While fish is baking, make sauce: Add enough water to reserved tomato juices to make 1 cup; set aside. Melt butter in the skillet over medium heat. Stir in onion and cook until soft, about 5 minutes. Pour 3/4 cup tomato juice into the skillet; bring to a boil. Whisk cornstarch into remaining 1/4 cup tomato juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly.
  6. 6 Pour sauce over baked fillets and serve.

By Mia

Haddock Marinara
Dinner American

Haddock Marinara

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with olive oil.
  2. 2 Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.
  3. 3 Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.

By Kristimoo

Wilma's Fish Casserole
Dinner

Wilma's Fish Casserole

3.9

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
  2. 2 Mix the diced bread, onion, salt and herbs together.
  3. 3 Combine the soup with milk, stirring until creamy.
  4. 4 In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter.
  5. 5 Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.

By Wilma Scott

Spicy Lime and Dill Grilled Fish
Dinner American

Spicy Lime and Dill Grilled Fish

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
  3. 3 Arrange equal amounts of the haddock into the center of each foil square.
  4. 4 Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
  5. 5 Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
  6. 6 Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

By Ginny Maziarka

Instant Pot Seafood Chowder
Dinner American

Instant Pot Seafood Chowder

Prep
30 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add bacon and brown for 5 to 7 minutes. Add garlic and sauté for 30 seconds. Add onion, then stir in celery and carrot. Cook for 1 to 2 minutes, stirring occasionally. Turn off.
  2. 2 Layer potatoes on top of vegetable mixture, then corn. Pour in vegetable broth. Place haddock on top, followed by shrimp and scallops. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  4. 4 Select the Sauté function and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.

By Paula Copeland

Danielle's Seafood Chowder
Dinner American

Danielle's Seafood Chowder

4.9

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
  2. 2 Stir Parmigiano-Reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. If soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. Season with sea salt and pepper.
  3. 3 Stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. Stir in lobster and its juice; cook just until heated through.

By Danielle Girouard

Seafood Creole
Dinner American

Seafood Creole

4.8

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
  2. 2 Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
  3. 3 Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
  4. 4 Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

By Plain ole Bob