Thursday, March 8, 2018

Slow-roasted Haddock with roasted sweet peppers, recipe from Linda Wiken, #bookgiveaway


Woot, woot! It's Book Release week and I'm delighted to announce that the third Dinner Club Mystery is now out on the shelves. Marinating in Murder has a terrific cover (or so I think), some wonderful pre-release reviews, and it wants to get out there and read. So, at the bottom of this blog, you'll find a way to enter the draw for a signed copy of Marinating in Murder!

But first, the recipe of the day. I'm eating a lot of white fish these days, mainly because I seem to have been buying them to stash in the freezer. Time to work some magic with these unassuming fish fillets.

I found this recipe on healthyish, an on-line digest from Bon Appetit and it immediately appealed to me. I cut down the ingredients to make one portion, and I'm already thinking of new ways to tweak it next time around. And there will be a next time!

It called for cod but there was the haddock calling out to me. I already had on hand a bag of small sweet peppers in yellow, orange and red so that was the start. Next time, I'll add fennel and maybe some kale to the veggie portion. I think there are so many ways to go with this but that will be my starting point.


Here's what I used:

6 small red, orange and yellow peppers
2 garlic cloves, grated
1 tbsp. balsamic vinegar
1/2 tsp. crushed red pepper flakes or chili flakes
1 small fillet of haddock
2 tbsp. extra virgin olive oil
1/4 small red onion, sliced thinly
1/4 c. chopped fresh parsley
2 tsp. capers









Here's what to do:

1. Preheat oven to 400F. Slice peppers into quarters, brush with olive oil, and place on baking sheet lined with parchment paper. Roast for 20 minutes or until peppers look wilted and singed.

2.  Keep peppers covered while you reduce heat to 300F. Place peppers in baking dish and toss with balsamic vinegar, garlic and red pepper flakes. Use sea salt to taste.

3. Place haddock on top of the peppers and drizzle with 1 tbsp. olive oil. Season with sea salt and pepper. Bake for 25-30 minutes.

4. Let fish rest for 10 minutes while tossing red onion slices, parsley, capers and remaining olive oil in a small dish.

5. Serve the haddock and peppers, topping with the onion/parsley/capers mixture.

6. Enjoy!

















If you'd like the opportunity to win a signed copy of Marinating in Murder, book #3 in the Dinner Club Mysteries, just leave a comment and a winning name will be drawn by Friday midnight.
Be sure to leave your email contact information.



Dine out with the DINNER CLUB MYSTERIES

It's now here --
Marinating in Murder, book #3
Recipes included!

Here's a taste of pre-release reviews:     



Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews




ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!



TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!





Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 






29 comments:

  1. Sounds great, love slow roasted anything; thank you for the chance to win :)
    jslbrown2009 at aol dot com

    ReplyDelete
  2. Great recipe and I'm SO excited about the book! EMS591@aol.com

    ReplyDelete
    Replies
    1. Glad you're excited! That excites me. Thanks!

      Delete
  3. I also have fish in the freezer. This looks like a good recipe for it. I’ve read the other books in this series. suefoster109 at gmail dot com

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    Replies
    1. THanks for reading the earlier ones, Sue. And, thanks for leaving a comment.

      Delete
  4. I can't wait to read this new to me series. We aren't much for eating fish, but trying to eat more fish, so this is a welcome recipe of a new way to cook fish. dbahn(at)iw(dot)net

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  5. We love fish so this is a welcome new recipe, thanks. And a new to me series, thanks for the opportunity!
    karen(dot)kenyon(at)rogers(dot)com

    ReplyDelete
    Replies
    1. Hope you enjoy the recipe...and the series, Karen!

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  6. That sounds like a recipe I would really enjoy. Thanks for sharing it. Thanks for the chance to try to win a copy of your book, too.
    lkish77123 at gmail dot com

    ReplyDelete
  7. Thanks for this delectable recipe. We eat fish several times a week so I will try this for sure. Your book sounds captivating. saubleb(at)gmail(dot)com

    ReplyDelete