Tex-Mex Haddock

I love to try out new recipes no matter if they are ones I created in my head, ones I found on-line or in a cookbook. Over the years, I have tried recipes from a lot of chefs, one who seems to match my cooking style is Rachael Ray. As a mother, you've got to appreciate the concept of a 30 Minute Meal! Rachael Ray often says that her recipes are just methods. She encourages her viewers to take her recipes and make them their own. I "Lori-ize" almost everything I cook, tailoring the recipe to my families taste. I decided to combine these two ideas and what you see here is the result. Each week I'll create a meal based on a recipe and let you know what we thought. I will give you the original recipe and let you know how I "Lori-ized" it. Hope you enjoy Tasty Tuesday!



This week I decided to create my own recipe.  We were having haddock for dinner and Richard wanted to do it in a tex-mex style.  I was lazy and didn't go searching the web for a recipe.  I decided to whip up my own version. 



I had frozen haddock in the freezer (our grocery store carries a line of frozen "fresh" fish... not like buying Mrs. Paul's kind of thing)

I seasoned the fish with chili powder, cumin, paprika, corriander, garlic powder and onion flakes. 

I let it sit in the seasoning for about 30 min before baking

Preheat the oven to 350
put the seasoned fish in a baking dish
cover with RoTel lime and cilantro mix
cover dish with tin foil
bake 12 min
uncover and bake another 5 min or until your fish is cooked through









I didn't go over board on the seasoning for fear that I would over power the fish, but it could have handled more seasoning.  I also made 2 pieces of fish, but had enough tomato for 4 probably so there was a lot of tomato on the plates. 

I thought it was pretty good, but needed more seasoning for the bites that were just fish.  Richard isn't a fan of tomato so he really thought there was too much of the tomato mix.  He made a comment that the dish could have been chicken and it would taste the same. 


I would certainly use a heavier hand on the spices the next time and less tomatoes.  It is certainly a good concept, but a work in progress.