We’re in the middle of moving so I apologize ahead of time that my posts will be sporadic for a while till we’re set up in the new place!!
I’m having to make quick but healthy meals since we’re only a week till moving day! So tonight I prepared frozen/thawed wild haddock fillets with a side salad (bought from Costco). But…it’s the fish with home made tartar sauce we will focus on tonight!!
I thawed my fillets and put them in the fridge till I was ready to season it.
So here are the haddock fillets (always use wild fish…not farmed )after I spread them with what I call our home made garlic paste. We always have a container of this in the fridge ready to spead on fish, chicken, put a dollop in your pasta sauce etc. We use it spread on baguette topped with Parmesan cheese and toast it for garlic bread!!!
Then comes the seasoning….every time I go into HomeSense, Winners or Marshall’s I look for this spice
It’s the Gourmet Collection Chilli Lime…it’s the best spice blend I’ve ever had…I have 6 jars in my pantry with various expiration dates on them….I don’t know what I’ll do when I can’t get anymore…but for now I’m good till 2019 LOL!!!
Now you sprinkle spice all over the fish (or chicken). The more you put the spicier it is….so if you’re moderate with it, it will be only the most deliscious thing you’ve ever tasted…if you like spice then it will be spicy disliscious!!!
- how ever many fish fillets you need ( I used wild haddock fillets/ frozen and thawed)
- spread with the garlic paste shown below
- sprinkle with the chilli lime spice ( or your desired spice)
- Bake at 400 for about 8-10 minutes…you want your fish to be flaky and moist…not dry and overcooked.
- 1 full bulb of garlic, peeled
- pinch of salt
- pinch of parsley
- 1 cup extra virgin olive oil
Place all the peeled garlic cloves from the whole bulb in a mini food processor and mince well. Add salt, parsley and oil. Blend well till all incorporated. Place in an airtight container and place in the refrigerator. It will set like soft butter…then it’s ready to use!!! YUM!
I use it to toss veggies in it then sprinkle with fleur de sel. In the salt isle at the grocery store.
- 3/4 cup of mayonnaise ( I used miracle whip)
- 1/4 of sweet pickle relish
- 2 Tbsp of finely chopped red onion
- 1 Tbsp of parsley
- 2 tsp of capers (drained and chopped a bit)
In a small bowl stir together the mayo, pickle relish, onion, parsley and if desired capers. ( I think they add to the flavour). Cover and chill for an hour before serving.
Note: it keeps in the fridge for 7-10 days.