Cranberry Stuffed Haddock Recipes

Steps:

• Preheat oven to 350°. In a skillet, saute onion in butter until tender. Stir in crackers and enough water to hold mixture together. Cut a pocket into side of fillet; stuff with cracker mixture. , Place in a greased baking dish. Combine soup and sour cream; spread over fish. Sprinkle with paprika. Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork.

Steps:

• Lay your fish filets out in a lg. casserole dish, or a 9x13" baking pan.
• Squirt with fresh lemon juice, and dot with pats of butter.
• Take the sleeve of Ritz crackers and crush finely in a bowl.
• Add crabmeat to it, and mix well.
• Add 1 stick of melted butter to it, and mix well.
• Spread a 1" thick layer over your fish fillets.
• Put in a preheated 350 oven, and bake for 20-25 mins., or until fish is no longer opague in the middle.
• Serve with fresh lemon squirted on top.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
• Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
• Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

Steps:

• Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toastin oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.
• Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.
• Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.
• Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest.
• Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.
• Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.

Steps:

• salt and pepper haddock
• cook 10 minutes at 350
• mix all ingredients add to fish and broil until golden brown.

Steps:

• Preheat oven to 350°F. Make Stove Top Stuffing as the box says but instead of adding water use clam juice. When stuffing is done stir in peeled shrimp and scallops. Cover and set aside.
• Beat eggs and roll haddock in egg then bread crumbs. Put half of haddock in 9x13 baking dish covering the bottom. Top with stuffing and cover with provolone cheese. Put remaining haddock on top.
• Bake for 50-60 minutes.

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.