Saturday, June 20, 2009

Marg's Dilled Haddock

with Savory Polenta and Balsamic Baked Peppers on a Bed of Fresh Cilantro.

Doesn't that sound like a dish you would order in a high end restaurant? It not only sounded like it ... it tasted like it as well!

Last weekend I was invited to dinner by a long-time (over 30 years!) friend. Marg had recently finished a course in "Hotel and Restaurant Management" and if the meal was any indication, the course was a huge success! This meal was so delicious, yet easy to prepare that I immediately decided I had to make it again for Mom and I at home.

Dilled Haddock


1 haddock fillet, cut in portion sizes
chopped fresh dill (to taste)
salt and pepper
butter for sauteeing the fish
sour cream (not shown in picture)
Greek yogurt (not shown in picture)


1. Melt butter in frying pan over medium heat. Place haddock fillets in the melted butter and sprinkle with fresh chopped dill and salt and pepper.

2. Saute the haddock fillets for a few minutes each side until fish flakes easily with a fork.

3. Remove fillets from pan and set aside. Add a mixture of half sour cream and half Greek yogurt to pan with the warm butter/dill mixture, and stir while heating gently.

4. Add fillets back to pan and continue heating gently.

5. Serve with Savory Polenta and Baked Balsamic Peppers on a Bed of Fresh Cilantro (recipes tomorrow)


The flavor of the haddock with fresh dill in sour cream was superb, and combined perfectly with the polenta and peppers. I loved it so much that I am planning to make it one more time before I leave New Brunswick (the land of fresh fish). I think it would be delicious using only the yogurt, but since I still have sour cream left, I will make it the same way.


The fresh dill in sour cream sounds like it would be superb with the haddock. For a relatively inexpensive fish it rarely disappoints.

Post a Comment

Newer Post Older Post Home