#MEwx Near freezing all day with Stuffed Haddock Fillets

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Good morning Augusta

I have an Ambient WS 5000 weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is mostly sunny with highs in the upper 30s. winds will be light and variable.

Tonight we’ll have mostly clear skies with lows in the lower 20s. Winds will be light and variable.

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

The wind velocity is between 2.9 MPH and 5.8 MPH from the West.

The Relative pressure is 30.27, the Absolute pressure is 30.07 and rising with a weather graphic indicating sun and some clouds.

Our humidity is 77%, the temperature is 29.7°F, the dew point is 23.49.7°F and it feels like   °F.

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.

The UV index is 0 placing the average person at no risk and the solar radiation reading is 79.5W/m2. Sunrise is 6:31 AM, sunset is 4:17 PM and we’ll have 9 hours 45 minutes of daylight today. Moonrise is 5:32 AM and Moonset is  3:37 PM. The moon phase is a NEW MOON and is xx% illuminated. Our next Full Moon is on November 27 and our next new moon will be on November 13.

 

This dish takes a bit of time to make but it’s definitely worth the work.

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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