Howdy folks, long time no see!
I decided to spend what little “free time” I had the last week into cranking out the new website design… and while it isn’t 100%, I felt it was functional enough to push out. As always, the process was quite a learning experience… I figured out some more handy WordPress tricks, I got to test my patience when it came time to upload and activate the new theme, and then I got to play detective as I tried to figure out why it wasn’t working (sorry for the three of you that were affected by my downtime last Friday).
Somewhere in the process, I accidentally updated a plugin I vowed never to touch, which completely destroyed the recipe section. Fortunately, the data was recovered so I only have to deal with the awful formatting that it left me with.
Enough complaining, on to the haddock!
This time of the year, there’s a good chance that you will be able to find either haddock or cod on sale at the fish counter (at least where I live)… and since I’m not a good enough cook to taste the difference between FAS (frozen at sea) and fresh fish, that knocks a little bit more off of the cost.
I opted for a light panko breading on the haddock, but you can most definitely skip that step if you’re looking to save some unnecessary calories. The true beauty of this dish lies in the balsamic sauce anyway.
The balsamic sauce was a quick mix of a good quality balsamic vinegar, some honey, shallot, garlic, and everyone’s favorite… butter.
The sauce came out quite light and doubled nicely as a salad dressing. I would not hesitate to make this again as a nice addition to any white fish or chicken meal.
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Lightly breaded haddock, baked, and topped with a light balsamic butter sauce.