We brought back quite a bit of Haddock from our seafood shopping trip in Portland, Me. so I’m always on the lookout for recipes for it. When Claudia over at What’s Cooking Italian Style Cuisine posted a recipe for Baked Haddock, Buttery Lobster and Wine sauce, I immediately put it on my try-soon list. We had some King Crab legs in the freezer that needed to be used, so I decided to use them instead of lobster, otherwise I followed her recipe – please check out her blog for the recipe and some very nice photos.
Ready for the butter and parmesan.
Ready for the oven.
Out of the oven, let’s eat.
I cooked it in the toaster oven and after 35 minutes it still wasn’t done and the bread crumbs never got crispy and I believe both can be attributed to using too small of a pan. It was so tight the lemon juice and wine came almost to the top of the fish – note to self, bigger pan next time. The verdict was too fishy for Bev (not surprising since it tasted like a fish dish) and I thought it was outstanding and would definitely make it again - excellent recipe, not so excellent execution on my part. The cayenne gave it a nice kick and the crab worked very well on it. Thanks for a delicious meal Claudia.
Hey ladies out there who grill or want to learn how, let me introduce you to Robyn Lindars, the Grill Grrrl. She was here for our blogger party in June and is on a mission to let women know they can be grill meisters if they choose to be. Please check out her blog for a video on delicious looking kebabs - the marinade alone is worth the visit.
All photos can be enlarged by clicking on them.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Pasta Puttanesca
Larry
Sorry it didn't end up perfectly, but it does sound delicious!! How can you go wrong with butter and parmesan?? :)
ReplyDeleteLove Robyn's site..I strive to be half as good as her!!
It sounds like a fantastic recipe and too bad it didn't end up with a crunch. I'm heading over to both sites, one for the recipe and one for grill tips.
ReplyDeleteRun it under the broiler to get your crunchy on. Sounds like it was full of flavor! Butter, parm and wine, they never fail.
ReplyDeleteIt looks wonderful. I love lobster and crab!
ReplyDeleteMmm butter and shellfish were meant for each other!
ReplyDeleteYum---again, I have eaten dinner --yet your post made me hungry... Mercy Me!!!!! Thanks... Looks great.
ReplyDeleteHugs,
Betsy
Larry, We've never done much with seafood at home. We tend to order it when we're out... I did check out this recipe and it sounds very tasty...all things that I/we like. I guess we're missing some good stuff... Take Care, Big Daddy Dave
ReplyDeleteToaster ovens can be underpowered sometimes. That's all I have to bake at work and it is ornery! Too hot sometimes, sometimes not hot enough, uneven cooking. Grrrr.
ReplyDeleteThat sounds like a darned tasty recipe - I'd probably be able to eat my weight in it. :)
ReplyDelete