Fresh seafood has always been a big favorite of mine!  Living in New England we don’t often appreciate the variety and quality of the seafood the cold Atlantic provides for us. 

To stay on budget, take advantage of the seafood sale many of the markets are advertising during Lent. Since the snow is gone, you now have the option of grilling outdoors; for me it is never too early to cook outside!  The clean up is a breeze and the house won’t smell of fish afterwards!

Haddock with citrus and sweet red pepper

1 pound haddock fillet

Half of a sweet red pepper, thinly sliced

1/2 cup fresh orange juice

1 Tbs. fresh lime juice from half a lime

1 Tbs. olive oil

1 tsp. fresh cilantro, minced

Salt and pepper to taste

Rinse fish and pat dry. Arrange sweet red pepper on a large piece of heavy-duty aluminum foil or in a foil pouch, if you are grilling, or in a 9 by 13 inch shallow baking dish for the oven.

Place the fish on the red pepper, pour the orange and lime juice over the fish, season the fish with salt and pepper, top with cilantro and a splash of olive oil.

Fold foil to seal tight and grill for approximately 12-15 minutes until the fish is opaque throughout. 

Remove fish from the pouch to a serving plate and spoon citrus sauce over fish.

Cooking instructions in an oven:  Preheat oven to 375 degrees and cook for approximately 15 minutes in a shallow baking dish uncovered, until the fish is opaque throughout.

Serves 2-3. Delicious with a side of couscous and a garden salad.

To get a jump start for  Easter, the following recipe might work nicely into your plans.

Jelly bean nests are fun and easy to make, and very colorful too. This recipe is a keeper, and a great one to make with children!

Jelly bean nests

2 cups miniature marshmallows

One quarter cup butter

1-6 ounce package chow mein noodles

1 bag jelly beans

Spray a 12-cup muffin pan with non stick baking spray.  Set aside.

In a 2-quart saucepan, combine marshmallows and butter; cook over low heat, stirring occasionally until melted (6-8 minutes).  Stir in noodles until very well coated.

With buttered fingers, press mixture on bottom and sides of each muffin cup.

Refrigerate at least 2 hours or until firm.

Remove from muffin cups. Fill with jelly beans.

Optional decorating tip:  Mix shredded coconut tinted with green food coloring to look like grass.

This can be placed in the nests before the jelly beans.

I use colored Saran Wrap to wrap each nest individually and tie with curling ribbon!

See you next month!