#MEwx Fog early, sunny and Stuffed Haddock Fillets

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Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have patches of dense fog, turning mostly sunny. Highs will reach into the mid 70s with light and variable winds.

Tonight we’ll have mostly clear conditions with patchy fog after midnight. Lows in the lower 50s with light and variable winds.

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

The wind is Northeast between  0.1 MPH and 2.3 MPH.

The Relative pressure is 29.77, the Absolute pressure is 29.57 and rising with a weather graphic indicating sun.

The  outdoor temperature is 54.5°F, the dew point is 54.0°F, the heat index is 54.3°F and the humidity is 99%.

Visibility is 10.0 miles / 16.1 Kilometers with Thick fog with clear skies up there somewhere.

The current Solar Radiation reading is 88.2W/m2, the UV Index is 0  placing the average person at no risk, the moon phase is waxing gibbous and the moon is 84.7% illuminated. Sunrise is 6:11 AM, sunset is 7:05 PM, moonrise is 6:42 PM, Moonset is 3:37 AM and we’ll have 12 hours 52 minutes of daylight today.

Our next full moon will be on September 10 and the next new moon will be on September 25.

 

STUFFED HADDOCK FILLETS

Serves 4

 

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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