Seasoned Haddock w/ Green Beans and Fried Polenta

Dinner Tonight: Seasoned Haddock w/ Green Beans and Fried Polenta



Another day of sunshine here in West Chester! A bit hotter and a bit humid in the late afternoon but

not too bad. For Breakfast I had a Healthy Life Whole Grain English Muffin topped with Smucker's Sugarless Blackberry Jam, and a cup of Bigelow Decaf Green Tea. Need a loaf of Bread and Eggs so I went to the Kroger up the road. While there I checked to see if they finally had the Bluegrass Lean Brats in yet, and they did! My email campaign to Bluegrass Meats paid off, and they are in all local Kroger in the area. Again thank you to Bluegrass Meats for following up on this and making it happen. Using the Lean instead of the normal Brats is a difference of 100 calories per Brat, huge difference! Anyway for dinner tonight I prepared a Seasoned Haddock w/ Green Beans and Fried Polenta. I did grill a Bluegrass Lean Brat for Lunch though!



I had a fillet of the Haddock in the freezer that I let thaw overnight in the fridge. To prepare it I cut

the fillet into smaller pieces. Then rinsed the fillet in cold water and patted dry with a paper towel. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Extra Virgin Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. The Zatarain's Breading and Seasonings are my favorites.




 For one side I prepared Fried Polenta. It's been a while since I had Polenta so when I was at Jungle

Jim's Market last week I picked a roll up. I use Frieda’s Organic Traditional Polenta. it comes in a roll, so all you have do is slice it and then prepare it the way you want. To make it I'll need Egg Beater's, Progresso Italian Style Bread Crumbs, Kraft Reduced Fat Grated  Parmesan Cheese, and Extra Virgin Olive Oil. To prepare it just lightly coat the slices in the Egg Beater's and gently shake off the excess. Then dip each slice in the bowl of bread crumbs and coat well. Then I fried the slices, heated the Extra Virgin Olive Oil about 1/4" deep in a skillet and fry the slices for 2-3 minutes on each side. They fry up golden brown with a nice crust, flavorful, and a moist center.


Then I also had some Green Beans. My Mom had gone to Jungle Jim's and purchased a mess of them and prepared them, love Green Beans especially when they're fresh. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.






Frieda’s Organic Polenta

Description
* Polenta is an ancient corn meal dish that is very popular in Italian and Mediterranean cuisines.

Frieda’s Organic Polenta is pre-cooked – simply heat and enjoy. Flavors include: Traditional, Green

Chile & Cilantro, Basil & Garlic, Sun Dried Tomato & Garlic, and Mushroom & Onion.

* Our polenta is vegan and non-GMO.

Quick Usage Ideas
* Slice polenta and broil, pan heat or microwave for individual appetizers, use instead of pasta with sauces, or layer with grilled vegetables and cheese for polenta lasagna.

Healthy Highlight
* All varieties of Frieda’s Organic Polenta are gluten-free!

Selection & Storage
* Code dated for freshness. Shelf-stable at room temperature before opening. Refrigerate once opened and use within 3 days. Not suitable for freezing – causes polenta to separate.

http://www.friedas.com/organic-polenta/