Living in New England, I have had the pleasure of growing up around great Atlantic fish and shellfish. You can take the best sushi chef, the elite Japanese chefs or Caribbean chefs and have them have at it with any of the ocean’s bounties, seeing what they can produce. But you take a Yankee Chef, whose life and heritage revolves around simple tastes and the bounty of the ocean and to me, there is no comparison. I love the fact that a Yankee can take a simple haddock and prepare it with the flavor one desires using simple means. The recipe below is just such a recipe. Haddock broiled in cider, accompanied by southern collard greens and fluffy, tender rice.
Yankee Haddock with Southern Greens and Eastern Rice
Three 5-8 oz. haddock fillets
2 c. apple cider, or juice
1/4 c. apple cider vinegar
Prepared Collard Greens, recipe b below
2 c. white rice, prepared according to package directions, kept warm
Place haddock in a shallow bowl with cider and vinegar and let marinate for 1 hour in refrigerator. Prepare collard greens and rice; keep warm.
Preheat broiler so that the broiler pan is 3-5 inches from heat source. (This is a good recipe to cook on an outdoor grill as well). Spray baking sheet with nonstick cooking spray. Remove haddock from marinade(disposing liquid) and lay haddock, skin side down, on prepared pan. Broil 8-12 minutes or until fish flakes easily with a fork and the top browns a little. Remove from broiler carefully and serve with Collard Greens and Rice.
Collard Greens *:
1 lb. collard greens, tough stems discarded, leaves roughly chopped
2 T. green onion(green part only), chopped
1 t. minced garlic in oil
2 t. butter or margarine
1 T. olive oil
2 T. sesame oil
Red pepper flakes, a pinch
1/4 t. both salt and sugar
Use a large skillet with a tight-fitting lid and melt butter in olive oil over medium heat. Sauté onion 2 minutes and add garlic; cook until fragrant, about 30 seconds.
Mix in the greens, sesame oil, red pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes, depending on the maturity of the greens. the older the greens, the longer it takes to cook.
*by all means substitute any leafy green here.
Plate up one fillet of haddock per serving along with a mound each of rice and collard greens and you won’t be disappointed in this simple flavor profile.