With less than a month till its release, I though I’d share another recipe from Summer Shift, my forthcoming novel. It’s the story of Mary Hopkins, a local middle-aged woman who runs a clam bar, and her struggle to move forward by forgiving the past.
Once again, thanks to Lisa and Scott Moss, owners of the Saltwater Grille in Orleans, MA, for divulging their culinary secrets.
4 fresh haddock fillets (about 8 oz. each)
salt and pepper to taste
1 cup flour
1 cup milk
½ cup pecans, finely minced
2 Tbs. olive oil
splash of white wine
8 oz. homemade or store-bought pesto
4 lemon slices
Preheat oven to 350. Lightly season the haddock fillets with salt and pepper. Dust with flour and dip in milk. Press skinless side of each fillet firmly into the pecans so they stick. Place the fillets skin-side down on a clean plate.
Heat the olive oil in a sauté pan over medium heat. Place the haddock fillets pecan-crusted side down in the hot pan. Lightly brown the pecans. Remove the fillets and place them on a baking sheet or oven-safe dish, crust side up. Add a few splashes of white wine to keep the fish moist. Cook for 6 to 8 minutes until fish is cooked through.
Drizzle serving platter or individual plates with pesto and place fish on top. Garnish with the lemon slices. Serve with rice and fresh steamed vegetables or green salad.
Serves 4. Bon appetite!