1/ Preheat oven to 400. Place haddock on baking dish, sprinkle with shake’n bake for fish. Cook 10 -15 minutes. (done when fish flakes easily with fork). Serve with green tomato chow.
2/ Preheat oven to 400 . Squeeze fresh lemon and sprinkle dried or fresh dill over fish. Bale about 10-15 minutes. Serve with green tomato chow.
3/ Preheat a frying pan over med high heat. Spray with a good olive oil spray, or melt about 1 tsp coconut oil. Dip fish in egg, then cover with Panko crumbs. Pan fry about 3-4 minutes each side. Serve with condiment of choice.
4/ Parmesan Herb Bake: Lay fish in casserole dish and spread a thin layer of light mayo over it. Sprinkle dried or fresh basil, chopped peppers, then a little breadcrumb and parmesan cheese. Bake at 400 for 10-20 minutes.
1/ Preheat oven to 425. Spread about 1 tbsp per filet of Press Choice Honey Hoisin Sauce, Memories of Thailand or Mem of San Francisco Sauce. Bake about 12 minutes.
2/ Place directly on a preheated bbq. Turn after about 4 minutes. Spread condiment of choice on cooked side. Or, cedar plank it; follow instructions that come with the plank.
3/ Poach in a broth herb mixture, with a little white wine if desired. Use condiment of choice.
1/ Poach in a broth herb mixture, with a little white wine if desired. Shrimp can be eaten with a cocktail sauce made with ketsup and horseradish or PC Honey Hoisin. Add poached shellfish to salad or cooked rice.
2/ Add raw shellfish to a stir fry last 5-10 minutes of cooking.