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Fresh From the Galley: Three Recipes
Baked Parmesan Haddock
Caribbean Spiced Fish
Fish Chowder
Click here for printer-friendly recipes
As the cold days of winter give way to the crisp days of spring, members
of the Maine Windjammer Association look forward to fresh fish straight
from the North Atlantic caught in Maine windjammer waters. Aboard
Maine’s windjammers, award-winning chefs combine the freshest
ingredients to create scrumptious meals.
* * *
Baked Parmesan Haddock
Courtesy Schooner Mary Day
1 pound haddock fillets
1/3 cup mayonnaise
1/4 cup parmesan cheese, grated
bread crumbs, plain or flavored
parsley
Mix the mayonnaise and parmesan cheese together and spread on top of
the fish. Sprinkle with parsley and bread crumbs. Bake at 375 degrees for
25 minutes or until fish flakes apart easily with a fork.
* * *
Caribbean Spiced Fish
Courtesy Schooner J.& E. Riggin
The kind of fish you use is less important than the process. Any firm
grilling fish will take well to this technique. Snapper, tuna and swordfish
would be the best.
2 pounds of snapper, tuna or swordfish
Caribbean rub:
1/2 tsp. cloves
1 tsp. allspice
1 T. freshly grated ginger
3 cloves garlic, minced
1/2 cup pineapple juice
Juice of 1 or 2 limes
Salt and pepper to taste
Mix together all the ingredients but the fish.
Rub the mixture liberally on both sides of the fish.
Grill the fish until you can see it is cooked a little more than halfway up
the side (about five minutes).
Turn carefully and continue cooking on the other side; the second side
won’t take as long (about 3 minutes).
* * *
Fish Chowder
Courtesy Schooner Lewis R. French
3 medium onions, chopped
1/4 cup (1/2 stick) butter
2-1/2 cups water or stock (fish, chicken or vegetable)
2 T. parsley
salt and pepper to taste
2-1/2 pounds haddock, in one piece
1 can evaporated milk
In soup pot, melt the butter and sauté onions until translucent. Add
potatoes, water or stock, parsley, salt and pepper and bring to boil.
Simmer, covered, until potatoes are tender. About 1/2 hour before serving
add fish; do not cut fish up! Fifteen minutes before serving, add the milk
and heat through, but do not boil. Serves 6.
Click here for more information on Windjammer Cruises
Baked Parmesan Haddock
Caribbean Spiced Fish
Fish Chowder
Click here for printer-friendly recipes
As the cold days of winter give way to the crisp days of spring, members
of the Maine Windjammer Association look forward to fresh fish straight
from the North Atlantic caught in Maine windjammer waters. Aboard
Maine’s windjammers, award-winning chefs combine the freshest
ingredients to create scrumptious meals.
* * *
Baked Parmesan Haddock
Courtesy Schooner Mary Day
1 pound haddock fillets
1/3 cup mayonnaise
1/4 cup parmesan cheese, grated
bread crumbs, plain or flavored
parsley
Mix the mayonnaise and parmesan cheese together and spread on top of
the fish. Sprinkle with parsley and bread crumbs. Bake at 375 degrees for
25 minutes or until fish flakes apart easily with a fork.
* * *
Caribbean Spiced Fish
Courtesy Schooner J.& E. Riggin
The kind of fish you use is less important than the process. Any firm
grilling fish will take well to this technique. Snapper, tuna and swordfish
would be the best.
2 pounds of snapper, tuna or swordfish
Caribbean rub:
1/2 tsp. cloves
1 tsp. allspice
1 T. freshly grated ginger
3 cloves garlic, minced
1/2 cup pineapple juice
Juice of 1 or 2 limes
Salt and pepper to taste
Mix together all the ingredients but the fish.
Rub the mixture liberally on both sides of the fish.
Grill the fish until you can see it is cooked a little more than halfway up
the side (about five minutes).
Turn carefully and continue cooking on the other side; the second side
won’t take as long (about 3 minutes).
* * *
Fish Chowder
Courtesy Schooner Lewis R. French
3 medium onions, chopped
1/4 cup (1/2 stick) butter
2-1/2 cups water or stock (fish, chicken or vegetable)
2 T. parsley
salt and pepper to taste
2-1/2 pounds haddock, in one piece
1 can evaporated milk
In soup pot, melt the butter and sauté onions until translucent. Add
potatoes, water or stock, parsley, salt and pepper and bring to boil.
Simmer, covered, until potatoes are tender. About 1/2 hour before serving
add fish; do not cut fish up! Fifteen minutes before serving, add the milk
and heat through, but do not boil. Serves 6.
Click here for more information on Windjammer Cruises
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