#MEwx Cold, wet and windy with another delicious dinner fish dish

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Good morning Augusta

This morning we have clouds with some light rain. High will be 47°F. NNE winds shifting to SW at 10 to 15 mph.

Tonight we’ll have clouds with some patchy fog. Low will drop to 35F. Winds light and variable.

The readings from my weather instruments are:

The Wind Chill is 31.3°F, Dew Point is 36.9°F, the humidity is 98%, and the outdoor temp is 37.4°F.

The wind direction is North Northwest between 5.6 MPH and 12.3 MPH.

The Relative pressure is 30.11, the Absolute pressure is 29.91 and falling with a weather graphic indicating rain.

Visibility is 2.0 miles / 4.2 Kilometers with overcast conditions to 500 feet.

The UV rating is 0 out of 16, Sunrise is 7:10 A.M., Sunset is 5:34 P.M., Moonrise is 8:46 P.M., Moonset is 11:14 A.M. and the moon phase is Waning Gibbous being 86% Illuminated.

We received 0.68 inches of rain here over the past 24 hours and it’s still raining.

Stuffed fillets is always a really good fish dish, so try---

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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