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. 

Exotic Shrimp and Rice Noodle Soup

Sadly I don’t have pictures of this one but, oh boy, it was good and super easy. 

Serves 4-6? (possibly more) depending on your serving size

3 cups vegetable broth

1 cup water

1 tablespoon minced garlic

1/2 teaspoon crushed red pepper

1 tablespoon lower-sodium soy

2 (3 inch) cinnamon sticks

1 (8 ounce) bottle clam juice

1 ounce fresh wild mushrooms chopped (or dried, soak according to package)  

1 (1-inch) piece peeled fresh ginger

zatarains Creole Seasoning to taste

salt and peper to taste

1 pound large shrimp, peeled and deveined

4 ounces uncooked flat rice noodles

1/2 cup diagonally cut green onions

1/4 cup fresh cilantro leaves

12 small basil leaves

4 lime wedges

1. Combine first 9 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). 

2. Add shrimp; cook 4 minutes or until done.

3. Remove cinnamon and ginger; discard. Add zatarains, salt and pepper.

4. Cook rice noodles according to package directions; drain. 

5. Dish out the soup and add noodles, Sprinkle evenly with green onions, cilantro, and basil. Serve with lime wedges.