Home » Weeknight Meals » Southern Greens and Crispy Skin-on Haddock

Southern Greens and Crispy Skin-on Haddock

Hello, hello!  I apologize for the long absence, but I was away on an amazing family reunion.  While I love eating restaurant food on vacation, I always love coming home and cooking for myself.  Greens were a holiday staple growing up, but I don’t believe in waiting until special occasions to have southern yumminess.  I am always trying to find ways to institute my southern favorites into weeknight meals, and these greens were perfect for that.  They take about two hours to make, but that gives you enough time to wash dishes, do laundry and answer emails, and by the time your finished, so is dinner!

As for the fish, I love going to restaurants and ordering skin-on fish; I know a lot of people don’t believe in eating the skin, but I think when cooked, nice and crispy, it’s actually quite delicious.  I used haddock because that’s what my grocery store hard, but I believe any white fish would be fine.  I had recently read somewhere that skin-on fish is not as healthy as regular fish, but I figure if you don’t eat it all the time, it’s not bad….and besides, it’s still better than fried chicken (which is my very favorite!).

Why wait until special occasions to have holiday favorites?

Why wait until special occasions to have holiday favorites?

photos 2

I don’t think you should!

Southern Greens, and Skin-on Haddock

Southern Greens

1tbsp onion powder
1tbsp garlic powder
1c chopped onion
3c chopped collard greens (ensure greens are cut without the stems, for more information click here)
3 chopped garlic cloves
1tbsp apple cider vinegar
2 smoked pork neckbones
1 tsp red pepper flakes

1. In a large pot (with a lid), add the greens, garlic, vinegar, onions, pork neckbones and 3 cups of water, once the greens have begun to boil, lower the heat to medium-high.  After the leaves have begun to wilt (approximately 10 minutes) season the greens with the onion powder, garlic powder, red pepper flakes, and salt and pepper.

2. After 30 minutes stir greens, and remove the neckbones from the pot, and cut the meat into small pieces.  Return the meat and bones to pot.

3. Every 20-30 minutes stir the greens.  Repeat until greens are soft, should take approximately two hours total.

Crispy Skin-on Haddock

1lbs skin-on haddock fillet
1tsp garlic powder
1tsp onion powder
1tbsp butter
olive oil

1. Preheat oven to 350 degrees.

2. Chop fish fillet into 3 inch sections, and using half of the seasoning season skin side of fish.

3. Heat olive oil in oven-safe pan set to med-high.  Season skin side of fish, and place in pan skin side down.  Pan-fry skin side of fish for approximately 4 minutes.  While frying the fish skin, season the underside of the fish fillet.

4. Place a small piece of butter on top of each fish fillet.  Move entire pan into the oven, and bake for 15 minutes, or until fish is flaky.  May take an additional minute or two.


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