Thursday, June 7, 2012
Haddock with Pesto and Fruit Salad
co-op looked luscious, so I picked up watermelon, cantaloupe, peaches, golden apricots and a mango.wild caught haddock from Iceland was firm and without scent. In the produce section I found packs of the Lexington's Local Garlic Scape Pesto. A blend of locally sourced garlic scapes, walnuts, basil, parmigiana cheese, salt, pepper and olive oil. I foil packed each filet with two to three tablespoons of the pesto on top. Sealed the packs up tight and baked them at 400 degrees for about fifteen minutes.