Haddock with Cilantro-Lime Cream Sauce

Super easy, super quick and amazingly delicious. Serve with sautéed zucchini spiced with salt, pepper and herbs, or your favorite vegetable side, and garlic bread.    

Serves 4-6

For Fish:

4 haddock fillets 

3 tablespoons olive oil 

1/2 teaspoon salt

1/2 teaspoon pepper

For Sauce:

4 tablespoons butter, melted 

2 tablespoon heavy whipping cream

3 tablespoons minced fresh cilantro

1 tablespoon lime juice 

1 teaspoon  lime zest

1. Preheat oven to 425 degrees

2. Line a baking sheet with tin foil andplace filets on it 

3. Coat fillets with oil  and sprinkle with salt and peper 

4. Bake 10-15 minutes, or until fish flakes easily with a fork

5. In a small bowl, mix all sauce ingredients. Serve over fish. 

Pumpkin and Black Bean Soup

Another awesome and easy soup recipe. This one is seasonal!

Serves 6-8, depending 

One 15 1/2 ounce can reduced sodium black beans

1 can canned chopped tomatoes, drained

4 garlic cloves minced

1 1/4 cups chopped onion

1/2 cup minced shallot

1 tablespoon plus 2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 stick (1/4 cup) butter

16-ounce can pumpkin puree

1/2 cup dry Sherry

4 cups vegetable broth

1 table spoon soy sauce

zatarains Creole Seasoning to taste

cilantro

1. In a food processor coarsely puree beans and tomatoes.
2. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.
3. Stir in bean puree, broth, pumpkin, Sherry, and soy suace until combined and simmer, uncovered, stirring occasionally for 20 minutes
4. Remove from heat and season soup with zatarains, if desired (if you do not have it use salt and pepper as a substitute)
5. Serve garnished with cilantro.