Haddock On Polenta With Tarragon Sauce Recipes

DIJON TARRAGON BAKED HADDOCK

Steps:

• Preheat oven to 450. Lightly grease/spray a 13" x 9" baking dish.
• Arrange haddock fillets in the baking dish.
• In a bowl whisk the vinegar, oil, mustard, sugar, tarragon and pepper; brush evenly over the fish fillets.
• Bake, uncovered, at 450 for about 8 minutes or until fish flakes easily and is opaque.

HADDOCK ON POLENTA WITH TARRAGON SAUCE

Steps:

• Rub the bottom of a large saucepan with the butter. Add the scallions and the fish (folding the fillets in half if they are thin and long to approximate the thickness indicated here so they will cook in about the same length of time). Add 1/2 teaspoon of the salt, pepper and wine. Bring to a boil over high heat, cover, reduce the heat to low, and boil gently for 3 minutes.
• With the lid held slightly ajar on the pan so the fish don't fall out, pour the cooking juices into another saucepan. Add the cream to the juices, stir in the remaining 1/4 teaspoon salt, and bring the mixture to a boil. Boil 1 minute, add the dissolved potato starch and return to a boil. Remove from the heat and stir in the tarragon and chives.
• To serve, spoon polenta (see recipe) onto six individual plates. Arrange fish fillets on top of polenta and spoon some tarragon sauce on top.

GRILLED HADDOCK WITH PAPRIKA AND PARMESAN POLENTA

Steps:

• To prepare polenta, brink milk to a boil in a medium saucepan.
• Gradually add polenta while stirring constantly with a wisk.
• Reduce heat and cook 5 minutes or until thick.
• Stir in 1/4 teaspoon of salt.
• Remove from heat. Stir in cheese; cover and keep warm.
• To prepare the fish, heat a large non-stick grill pan over medium heat.
• Combine oil, paprika, garlic powder, 1/2 teaspoon of salt, and pepper in a bowl.
• Rub fish evenly with mixture.
• Coat pan with olive oil or cooking spray.
• Add fish to pan and cook for approximately 4 minutes on each side until it flakes easily with a fork.

BAKED HADDOCK WITH SPINACH AND TOMATOES

Steps:

• Preheat 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.
• Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
• Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
• Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
• While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

MUSTARD TARRAGON MARINATED HADDOCK

Steps:

• In a bowl, whisk the vinegar, oil, mustard, sugar, onion, tarragon and pepper.
• Rinse fish fillets and pat dry. Add the fish to the marinade and turn pieces
• to coat completely; let marinate about 1 hour in the refridgerator.
• After 1 hour, preheat oven to 450.
• Place fish fillets in a greased shallow baking pan and drizzle with any remaining
• marinade. Sprinkle w/ paprika.
• Bake, uncovered, in a 450 degree F. oven until fish flakes and flesh is opaque;.
• about 7-9 minutes.