#MEwx Sun, very mild temps and Stuffed Haddock Fillets

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 sunny skies with highs in the mid 60s. Winds are Northwest 10 to 15 mph gusting to 30 mph.

Tonight we’ll have mostly clear conditions with lows in the mid 40s. Winds will be West 10 to 15 mph.

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

The wind is West between  3.1 MPH and 5.6 MPH.

The Relative pressure is 29.78, the Absolute pressure is 29.58 and rising with a weather graphic indicating sun and a few clouds.

The  outdoor temperature is 53.8°F, the dew point is 42.7°F, the heat index is 53.8°F and the humidity is 65%.

Visibility is 10.0 miles / 16.1 kilometers with mostly sunny skies.

The current Solar Radiation reading is 202.8W/m2, the UV Index is 1  placing the average person at low risk, the moon phase is Waning Gibbous and the moon is 72.8% illuminated. Sunrise is 6:19 AM, sunset is 6:52 PM, moonrise is 9:26 PM, Moonset is 12:06 AM and we’ll have 12 hours 31 minutes of daylight today.

Our next Full Moon will be on October 9 and the next new moon will be on September 25.

 

STUFFED HADDOCK FILLETS

Serves 4

4 (2 ½-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, divided

1 tbsp grated Parmesan cheese

1 tbsp low-calorie mayonnaise substitute

½ tsp Dijon mustard

1 tbsp lemon juice

 

1.            Rinse fillets thoroughly in cold water; pat dry with paper towels.  Set aside.

2.                  Coat a medium skillet with cooking spray; place over medium heat until hot.  Add onion and garlic; sauté` until tender.  Add celery, carrot, and pepper; cover and cook over medium-low heat, stirring occasionally, 5 minutes or until vegetables are tender.  Stir in thyme, and cook over medium-high heat until all moisture has evaporated; stir in 1 tbsp.

3.                  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.

4.                  Combine cheese, mayonnaise substitute, and 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 remaining 1 tbsp parsley, and serve.

 

Exchanges:  3 lean meat; 1 vegetable

Calories:  199; fat:  8 gm; carbohydrate:  4 gm; fiber:  Tr.; cholesterol:  78 mg; protein:  26 gm; sodium:  259 mg