On the Fly Mignonette Sauce
On the boat we don't have time to be fussy, but a mignonette sauce is still always worth the effort. The classic French mignonette sauce has three ingredients: Red Wine Vinegar, Shallots and Pepper. On the boat, I skip the pepper. And I love to play with different vinegars. Champagne or white wine vinegar are my favorites
Here's the recipe:
Vinegar (your choice)
I suggest a ratio of Vinegar to Shallots of 3:1
Impossible to Fail Baked Haddock
Cover the bottom of a baking pan with very thin slices of sweet onion, and either crushed or sliced garlic if you like it. Lay haddock filets on top over the onions. Add a few sliced or cubed tomatoes and green pepper slices or cubes for color over the fish and onions. Pour white wine over the fish so there's enough to cover the base of the pan. Add fresh ground pepper and your favorite herbs . You can also add a little heat with red pepper flakes if you like. Optional: Place thin slices of lemon on the haddock. Bake 350* for 20-25 minutes. It's hard to mess up and it's delicious. Serve with rice or sweet potatoes.
Onions & Garlic
Green Pepper (optional)
Pepper, Spices, Red Pepper
Succulent Seared Scallops
For someone who loves food but hates to cook, searing scallops is very satisfying. It takes under 10 minutes and makes you look like a Master Chef! A great way to wow your friends with very little effort. Place frying pan on high heat. Maybe not "Hi" but close to it. Add olive oil to the pan and a healthy chunk of butter. The butter is key to easy browning. I like to add lemon juice at this point because lemon-butter is one of my most favorite things. When the pan is nice and hot, place the scallops in it. Let them turn golden brown and then flip them over, until they are golden brown on the other side. Even big scallops should be cooked within 7 minutes. These are great over pasta, with rice or just on top of a nice green salad.