Recipes Fresh From the Galley

Baked parmesan haddock with sauteed vegetables. (Photos.com)

As the cold days of winter make us chilly from head to toe, members
of the Maine Windjammer Association look forward to fresh fish straight
from the North Atlantic, caught in Maine windjammer waters. Aboard
Maine’s windjammers, award-winning chefs combine the freshest
ingredients to create scrumptious meals.

Baked Parmesan Haddock

Courtesy of Schooner Mary Day

1 pound haddock fillets
1/3 cup mayonnaise
1/4 cup Parmesan cheese, grated
Breadcrumbs, plain or flavored
Parsley

Mix the mayonnaise and Parmesan cheese together and spread on top of
the fish. Sprinkle with parsley and breadcrumbs. Bake at 375 degrees F for
25 minutes or until fish flakes apart easily with a fork.

Caribbean Spiced Fish

Courtesy of Schooner J. & E. Riggin

The kind of fish you use is less important than the process. Any firm
grilling fish will take well to this technique. Snapper, tuna, and swordfish
would be the best.

2 pounds of snapper, tuna, or swordfish

Caribbean rub:

1/2 teaspoon cloves
1 teaspoon allspice
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1/2 cup pineapple juice
Juice of 1 or 2 limes
Salt and pepper to taste

Mix together all the ingredients but the fish.

Rub the mixture liberally on both sides of the fish.
Grill the fish until you can see it is cooked a little more than halfway up
the side (about 5 minutes).

Turn carefully and continue cooking on the other side; the second side
won’t take as long (about 3 minutes).

Fish Chowder

Courtesy of Schooner Lewis R. French

3 medium onions, chopped
1/4 cup (1/2 stick) butter
2 1/2 cups water or stock (fish, chicken, or vegetable)
2-3 potatoes, peeled and diced
2 tablespoons parsley
Salt and pepper to taste
2 1/2 pounds haddock, in one piece
1 can evaporated milk

In soup pot, melt the butter and sauté onions until translucent. Add
potatoes, water or stock, parsley, salt, and pepper and bring to boil.
Simmer, covered, until potatoes are tender.

About 1/2 hour before serving add fish; do not cut fish up!

Fifteen minutes before serving, add the milk and heat through, but do not boil.

Makes 6 servings.

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