Recipe courtesy of Edible Rhody magazine. Click on the link below to access the recipe.
This recipe calls for a thick skin less boneless filet of haddock. You could also use pollock, hake, cod, or king whiting (the larger whiting) for this dish.
Recipe courtesy of Edible Rhody magazine. Click on the link below to access the recipe.
This recipe calls for a thick skin less boneless filet of haddock. You could also use pollock, hake, cod, or king whiting (the larger whiting) for this dish.