Chef David's mouth watering haddock

BUFFALO, N.Y. (CW-23) - Chef David from Buster Brown Bean Company prepares broiled haddock and seafood chowder

Broiled Haddock

Ingredients: 

1 fillet of haddock per person

1/2 Tbsp in salted butter per fillet

White wine to taste (recommended Woodbury Vineyards Chardonnay or Cayuga 

Salt & Pepper to Taste 

1 Baked potato per person 

4-6oz serving of broccolini & cherry tomatoes tossed in BBBC Honey balsamic marinade 

Procedure:

Turn oven to 425 degrees Fahrenheit. Using a cast urn skillet sprayed with non-stick spray, place you filet down and tuck the tail-tip just under. Place butter on top, sprinkle with salt & pepper, add enough white wine to create a small puddle around the filet. Place in oven and cook about 9 minutes or until the haddock becomes light and flaky, using your finger gently press on the meat, the layers should give & separate slightly when finished cooking. Toss the broccolini & cherry tomatoes with Buster Brown Bean Co Honey-Balsamic Marinade and with about 2 minutes cooking time left (on the fish) place in a skillet and cover with heat on medium-low. Cook, agitating pan occasionally to toss around, until the veggies are tender but crispy and the tomatoes have "popped". Serve warm.