This week when I sought dinner ideas from her she again requested haddock and green beans. Now, while I am thrilled with her healthy choices, eating the same meal twice in two weeks is unappealing to me. I asked her to choose a different veggie, and she complied with a request for asparagus (which again is bought fresh and steamed lightly).
As I know she enjoys haddock, I suggested that we bread it differently and serve it plain for her but as the filling for fish tacos for everyone else. This compromise worked for her, especially when she learned that the change to the breading would be to add parmesan cheese. This is her favorite cheese, so anytime it can be worked into a dish, she is glad to try it.
At our house, we only keep blocks of parmesan cheese, nothing in a can. Although I would think that the canned, pre-shredded parmesan cheese would work, I can’t imagine that it would deliver enough flavor. While it costs more to buy blocks of parmesan cheese, the flavor and texture of the cheese are well worth the extra money.
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup seasoned bread crumbs
- salt & pepper
- 1/3 cup skim milk
- 1 pound fresh haddock fillets
- 1/2 Tb. canola oil
- Combine cheese and bread crumbs in a medium sized bowl. Add salt and pepper to taste.
- Pour milk into another medium sized bowl.
- Preheat oil in nonstick frying pan over medium heat.
- If using haddock for tacos, cut fillets into smaller pieces. Dip each piece of haddock into milk, and flip to coat both sides. Dredge both sides of haddock in breading.
- Place in preheated frying pan, and cook for 2-3 minutes per side, or until haddock is cooked thoroughly.
- To make tacos: Serve with tortillas, Slightly Spicy Spread, lettuce, and scallions.
Grandma P told me years ago that she always soaked frozen fish in milk before cooking because it gave the fish a fresh flavor. Did you know that?