Broiled Haddock With Bacon Fried Greens Recipes

PAN-FRIED COLLARD GREENS

Steps:

• Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan.
• Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

HADDOCK WITH BACON AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set
• portioned fish into skillet.
• Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.

SIMPLE BROILED HADDOCK

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
• Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.

BACON & TOMATO-TOPPED HADDOCK

Steps:

• In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes., Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside., Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture., Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.

BROILED HADDOCK WITH BACON-FRIED GREENS

Steps:

• Preheat the broiler and preheat a skillet over medium-high heat.
• To the skillet, add the EVOO and bacon. Render the bacon fat 3 minutes, then add the onion and cook together with the bacon for another 3 or 4 minutes. Deglaze the pan with the vinegar. Add the greens in bunches, wilting into the pan. Season the greens with salt, pepper, and nutmeg. Reduce the heat to medium low and let the greens cook for 10 minutes, tossing occasionally with tongs.
• Grease a shallow broiler pan with 1 tablespoon of the butter. Set the fish into the pan, white, fleshy side up. Dress the fish with the lemon juice and some salt. Mix the 4 tablespoons of remaining butter with the mayonnaise. Broil the fish for 3 or 4 minutes, 3 or 4 inches from heat, then remove from the oven and slather the combined mayo-butter evenly over the fish. If the pan looks dry, add a splash of water to it and return the fish to the oven. Broil the fish for 5 minutes more, or until the top of the haddock is bubbly and evenly browned. Top the cooked fish with the chives and carefully transfer to dinner plates with a fish spatula. Serve with a pile of bacon-fried greens on the side.