haddock dilly

Name: Haddock Dilly
Prep time: 1 h 10 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup(s) plain yogurt; 1/2 cup(s) peeled, chopped cucumber; 3 tablespoon(s) mayonnaise; 1 tablespoon(s) chopped fresh dill weed; - salt to taste; 1 1/2 pound(s) fresh or thawed haddock fillets, about 1-inch thick; 3 cup(s) water; 1/2 cup(s) dry white wine

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Haddock was always the go to fish when I was a child, and that was a long time ago. My Grandparents served this fish any time it went on sale, otherwise it was catfish which my Grandpa had caught down in the river, (Wabash River). Hadock is not only tasty, but for me brings back a flood of memories of my childhood.

(1 rating)

yield 4 Servings

prep time 1 Hr 10 Min

cook time 10 Min

method Stove Top

Ingredients For haddock dilly

1/2 c

plain yogurt
1/2 c

peeled, chopped cucumber
3 Tbsp

mayonnaise
1 Tbsp

chopped fresh dill weed
salt to taste
1 1/2 lb

fresh or thawed haddock fillets, about 1-inch thick
3 c

water
1/2 c

dry white wine

How To Make haddock dilly

1
In a small bowl stir together yogurt, cucumber, mayonnaise and dill weed. Season with salt. Cover and refrigerate at least 1 hour.

2
Rinse fish; pat dry with paper towels. In a large skillet bring water and wine to boil. Gently add fish. Return to a boil; reduce heat. Cover and simmer for 10 to 11 minutes or until fish flakes with a fork (145 degrees F.) Serve with cucumber sauce.
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