Cooler, clouds with rain possible and another great fish recipe

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Good Morning Augusta

This morning it’s partly cloudy with a high of 58 ºF with a strong possibility of scattered rain showers.

Tonight we’ll have a low of 41 ºF with clearing conditions.

The readings from my weather instruments are:

Humidity is 90%, the dew point is 47ºF, outside it’s 48.2ºF.

The wind direction is North Northeast between 2.2 MPH and 5.4 MPH, generating a wind chill of 47.0ºF.

The Barometric pressure is 30.19 / HPA  1022.3 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 6:00 a.m. Sunset is 7:20 P.M. Moon rise is at 8:47 a.m., Moon set is at 7:00 a.m. and tonight our FULL MOON continues.

The Raw METAR reading from the airport in Augusta is:

SPECI KAUG 121127Z AUTO 02006KT 10SM BKN005 09/07 A3013 RMK AO2 T00890067

Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy to 500 ft / 152 m.

We didn’t receive any rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 72, the solar wind speed is 457  Kilometers per second and the chance of a solar storm is 1%.

This fish recipe is delicious.  It isn’t the same as a bacon double cheeseburger or large pizza, but the idea is to fit into your swim suit without the use of a shoehorn this summer, right?

STUFFED HADDOCK FILLETS

Serves 4

4 (2½ oz) haddock fillets

Vegetable cooking spray

½ cup finely chopped onion

1 clove garlic, minced

¼ cup finely chopped celery

¼ cup finely chopped carrot

¼ cup minced sweet red pepper

1/8 tsp. thyme

2 tbsp. chopped fresh parsley,

1 tbsp. grated Parmesan cheese

1 tbsp. low-calorie mayonnaise substitute

½ Dijon mustard

1 tbsp. lemon juice

  • Rinse fillets thoroughly in cold water; pat dry with paper towels.  Set aside.
  • Coat a medium skillet with cooking spray, place over medium heat until hot.  Add ½ cup finely chopped onion and 1 clove garlic; sauté until tender.  Add  ¼ cup finely chopped celery, ¼ cup carrot and ¼ cup sweet pepper; cover and cook over medium-low heat, stirring occasionally, 5 minutes or until vegetables are tender.
  • Stir in 1/8 tsp. thyme, and cook over medium-high heat all moisture has evaporated; 1 tbsp. chopped parsley.
  • Spoon an equal amount of mixture in center of each fillet; roll up lengthwise and secure with a wooden pick.  Place rolls, seam side down, in a shallow casserole dish coated with cooking spray.
  • Combine 1 tbsp. cheese, 1 tbsp. mayonnaise substitute, and 1/23 mustard; spread mixture evenly over rolls, and sprinkle with lemon juice.
  • Bake at 400 degrees for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork.  Sprinkle with 1 tbsp. parsley and serve.

Exchanges:  3 lean meat; 1 vegetable

Calories:  199; fat:  8 g; carbohydrate:  4 g; fiber:  Trace; cholesterol:  78 mg; sodium:  259 mg

 

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