This Healthy Haddock Recipe with a ginger and soy-based glaze will throw your taste bud into overdrive and leave plenty of calories for dessert!
I love seafood but have to admit that I eat far too little of it. It’s one of the things I love to order in restaurants because it seems we just don’t make it often enough at the house. It’s simple and delicious recipes such as this one that cause me to ask myself just one question: Why?
I suppose I’m fortunate in the sense that I grew up eating fish. Summers were spent at our family camp in the beautiful foothills of New York State’s Adirondack mountains where most days found me fishing in the Independence River, whose fresh waters swooshing over the vast bed of rocks helped all of us fall asleep each night. It was there that I learned to love the taste of fish and I’m proud to say a good share of the trout, bass, sunfish and bullhead fried up by my mom was caught on one of my hooks.
Over the the years and by contemplating countless restaurant menus, my palate’s taste for seafood has expanded. Shrimp, scallops, mahi-mahi, sea bass, crab legs and of course lobster – I love it all. Let’s not forget salmon, perch (very prominent here in Wisconsin), walleye, and this recipe’s feature: Haddock.
It’s lean, it’s mild, and it’s versatile. It can be be deep friend, fried in beer batter, broiled, or as in this recipe baked. The fresh ginger in this marinade along with soy sauce, lemon and chopped parsley give a solid flavor to this otherwise light-tasting fish. Scott, who is only half “sold” on partaking of fish of any kind, even wolfed it down. We paired this entree with some oven roasted Brussels sprouts and baby red potatoes and once again I found myself asking, “Why?” Why don’t I make seafood more often? Give this one a try and if you or someone in your family isn’t big on seafood, this recipe just might turn their beat around. -Dan
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Ginger Soy Haddock - A Healthy Haddock Recipe
This healthy haddock recipe is a must try!
- 2 haddock fillets about 1 lb. total
- 3/4 cup low-sodium soy sauce
- 1 chunk of fresh ginger approximately 1"x2", peeled and grated
- 1/4 cup finely diced white onion
- 1/4 cup brown sugar
- juice from 1 lemon
- 1/4 cup chopped Italian parsley leaves
- salt and pepper to taste
Combine ingredients for marinade in small mixing bowl.
Arrange haddock in 2 inch deep dish and pour marinade over fish, turning fillets to ensure they are well soaked.
Cover dish and refrigerate. Allow to marinade for at least 2 hours.
Preheat oven to 325 degrees.
Bake fish in marinade for 25 minutes, or until cooked throughout and tender and flaky.
Serve haddock on warm plates, spoon juices from pan over each serving.