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Special for this week

This weeks special

OPEN MEMORIAL DAY

GOOD NEWS! STARTING MONDAY THE 29TH WE WILL BE OPEN ON MONDAYS TO INCLUDE MEMORIAL DAY.  THINKING ABOUT A COOK OUT FOR MEMORIAL DAY.  WE HAVE FRESH LOBSTER MEAT, MAINE STEAMING CLAMS, LITTLE NECKS, TOP NECKS, AND MY FAVORITE FRESH SWORDFISH LOIN,  THINKING ABOUT A CLAM CHOWDER TO START THE SUMMER OFF RIGHT WE HAVE LITTLE NECKS AND FRESH CHOPPED CLAMS. ALONG WITH FROZEN CLAM CHOWDER MADE IN BOSTON.  CALL TO ORDER EARLY AND WE WILL RESERVE YOUR ORDER FOR YOU.

 843-427-4485

baked haddock

Baked Haddock with Brown Butter and Wine Sauce

Ingredients

  • 1 lb Haddock ir scrid Fillets 4 fillets
  • 1 Lemon juice
  • Salt and Pepper
  • Dash of Cayenne
  • 1/2 cup Flour on a plate
  • 1 tbs butter
  • 2 tbs oil
  • 4 sprigs thyme
  • For the Brown Butter White Wine Sauce
  • 2 TBS Butter
  • 3 sprigs of Thyme
  • 1/2 c White Wine such as Sauvignon Blanc
  • 1/2 c Cream

How to Cook

  1. Rinse the fish and pat dry
  2. Squeeze the Lemon Juice over the Fillets and then season generously with Salt and Pepper (The salt and pepper are where the seasoning comes from as the sauce is very subtle in flavor, so be generous).
  3. Add a dash of cayenne to each fillet.
  4. Then lightly dredge the fillets in flour.
  5. In a hot pan over med to med-high heat, melt the butter and heat the oil and thyme sprigs.
  6. Once warm/hot, add the fillets.
  7. Cook over med to med high heat for approximately 3-4 minutes on each side or until golden brown.
  8. Preheat oven to 200 F.
  9. Let fish rest in oven on a tray while you make the sauce.

For the Sauce

  1. In the recently vacated fish pan, add 2 TBS Butter and the thyme sprigs.
  2. Over medium heat cook until the butter has just started to turn brown and smells slightly nutty.
  3. Add the wine and increase the heat to med-high.
  4. Let the wine reduce/cook down to half, then add the cream.
  5. Reduce heat to med-low and let cook for about 3 minutes or until cream has started to slightly thicken.
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