Peppered Haddock in Portland

6:41 AM, Sep 19, 2011   |    comments
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Peppered Haddock

PORTLAND, Maine (NEWS CENTER) -- Grilling haddock and frying ice cream; two of the toughest things to pull off, but we learn how to at the Portland central fire station.

Peppered Haddock

You'll need:

1 green pepper

1 yellow pepper

1 red pepper

1 red onion

1 8oz North Atlantic haddock fillet

4 tbsp butter

2 tbsp lemon juice

1/3 cup white wine

1/2 sleeve Ritz crackers (crushed)

1/2 Italian bread crumbs

heavy duty aluminum foil

Preheat grill on medium heat.  Thinly slice peppers and onions.  Tear approximately 2" square section of foil and place 3 tbsp butter in the center of foil.  Cover with a small amount of mixture of peppers and onion.

Fold haddock, skin side down on top of peppers and onion mix.  Cover haddock with remaining pepper and onion mixture.  Place butter on top and pour lemon juice and white wine over the top.

Combine Ritz crackers and bread crumbs in a bowl.  Cover peppered haddock with generous portion of cracker-bread crumb mixture.  Seal haddock in foil by folding edges loosely.

Place on heated grill for approximately 20-30 minutes.

Cucumber Salad

You'll need:

3 cucumbers

1-2 tbsp sugar

1/4 cup apple cider vinegar

1/4 cup olive oil

salt & pepper

Peel and thinly slice cucumbers into a bowl.  Add vinegar and oil, stir.  Add salt, pepper, and sugar to taste.

Fried Ice Cream

You'll need:

vanilla ice cream

pound cake

pancake mix



chocolate syrup

whipped cream

Take a large scoop of ice cream and wrap 3 thin slices of pound cake around it - covering all of the ice cream (this will be an isulator).  Refreeze for 1-2 hours.  ]

Mix pancake batter per instructions (be sure to use the real batter, not a "just add water" mixture).

Coat frozen ice cream ball with pancake batter.  Deep-fry at 375* until golden brown (should only be a few minutes).  Serve with chocolate syrup and whipped cream.


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