I can go weeks without seeing some if my good friends. And I don’t mean friends who live far away. I mean the friends who live five or 10 minutes away. It’s ridiculous. But if you have young kids may be you know what I mean. Weekends are busy and field-side chats during soccer practice end up being some of our most social times. That’s life during this little slice of time that our kids are young.
I miss real chat time with my friends though so we have a new strategy… a weeknight potluck every six weeks or so. There’s nothing like sharing a glass of wine with friends to make a Tuesday night feel like the weekend. We catch up and laugh, share great food and are home and in bed by 11:00. It’s perfect.
This recipe came out of one such gathering. It’s a recipe I usually make with shrimp but discovered that white fish is a tasty substitute. Serve with couscous and a salad or this delicious carrot slaw.
Cajun haddock recipe
- 1/3 cup olive oil
- 1 clove garlic, pressed or minced
- 1/4 onion, diced
- 1 Tbsp. Grandma Fancy Molasses
- 1 Tbsp. Soy sauce or Tamari
- 2 Tbsp. lemon juice (about half a lemon)
- Zest from half a lemon
- 2 1/2 tsp. paprika
- ¼ tsp. smoked paprika
- pinch of cayenne (or more if you like)
- 1 tsp. dried thyme
- ½ tsp. dried rosemary
- 1 bay leaf
- 2 Tbsp fresh parsley or cilantro (chopped)
- Dash of Worcestershire sauce
- 1 to 1 1/2 pounds firm white fish (haddock or cod)
- Combine all ingredients except the fish in a baking dish and stir well.
- Place fish in the dish, spooning over the marinade.
- Let the fish marinate for 30 minutes.
- Bake at 450 for about 10 minutes or until done.