Ingredients
- Substitutes: Boston Blue, Hake
- 2 tbs. rice vinegar or white wine vinegar
- 2 tbs. olive oil
- 1 tbs. dijon mustard
- 1/2 tsp. dry tarragon leaves or 1/2 tbs. chopped fresh tarragon leaves
- 1/8 tsp. pepper
- 1-1 = lbs. haddock fillets
Directions
In a large bowl whisk the vinegar, oil, mustard, tarragon and pepper.
Rinse fish and pat dry. Add the fish to the marinade and turn pieces
to coat completely; let marinate 15 minutes. Lay fish, overlapping
thin areas, in a shallow baking pan and drizzle with any remaining
marinade. Bake, uncovered, in a 450 : F. oven until fish flakes
in the thickest part when prodded with a fork and flesh is opaque,
about 7 minutes for fish >-inch thick. Makes 4 servings.
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Submitted 6/13/05.
Source: my files
Submitted By: Angel Thommo
setters@nternode.on.net
Baked Haddock With Mustard-Tarragon Marinade