Thursday, July 28, 2011

Poor Man's Lobster

I know you're thinking Monk Fish...Great thought! But, not in this recipe.
Recently I had been visiting family in New England and upon returning home, I could still feel and taste the Lobster I had while there. Living in South Florida, Lobster is not only expensive, but not to a New Englander's taste. I still had New England on my mind and wanted to make something with some Cod I had in the house. My Mom left me a few cookbooks when she passed away. One of them was an old church cookbook, of all New England and Azorean/Portuguese Favorites. In reading through the book i came upon this recipe...The recipe was intriguing and absolutely "doable" for anyone, anywhere in the country. I decided to try it and I am so glad I did.

Poor Man's Lobster

Ingredients

2 Fillets Sturdy White Fish (serves 4)
(anything from Cod to Haddock, Turbot to Tilapia)

Lobster Bisque (10 oz can)
(Do not substitute this for anything else. Has to be Bisque. Not chowder, not broth. only Bisque)

3/4 cup Milk (or cream)

3 cups Crackers
(I used cuban crackers. You can use anything from unsalted saltines to ritz, to new england "milk" crackers)

1/2 stick Butter

2 tsp each Thyme & Rosemary
1 tsp Dill
(herbs may be dry or fresh, remember: dry is stronger than fresh so add according to personal taste)
Fresh Lemon

Instructions

Preheat oven to 375°

In a sauce pan heat bisque and cream until warmed through and at viscous consistency.
Set aside to cool (cool but not too thick)

Crush crackers into a bag or bowl, add butter and herbs.
Combine well.

Slice Cod Fillets into 4 equal serving pieces

In a 13x9x2 Baking Dish place fillets.
Pour Bisque evenly over all 4 Fish Servings.
Top with Crumb mixture.
(Be sure to add crumbs to top of each piece. Keeping them individual, makes a better presentation)

Bake in 375° oven for 35-40 minutes.
Immediately upon removing from oven sprinkle with lemon.
Serve.
Fish will be moist, flaky and sweet like lobster.

Serve with butter and lemon..You will be thrilled!