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Weekend Wine Pairing: Crab Stuffed Haddock & Acorn Squash with…

In the mood for some seafood with a harvest twist?

Here is a great stuffed haddock recipe you can serve up with acorn squash. I had not eaten a halved acorn squash until last weekend and loved it!

Get some green vegetables on the plate, and you have a colorful presentation that is delicious.

Crab Stuffed Haddock


Ingredients (credit: AllRecipes.com

  • 3 tablespoons olive oil
  • 1 stalk celery, finely chopped
  • 3 green onions, finely chopped
  • 1 teaspoon minced garlic
  • 1 (6 ounce) can lump crabmeat, drained
  • 3 slices dry white bread, crusts removed and cubed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 egg, beaten
  • 1/2 cup grated Romano cheese
  • 2 tablespoons lemon juice
  • 1 tomato, seeded and diced
  • 1/8 teaspoon ground black pepper
  • 5 tablespoons butter, melted
  • 6 (4 ounce) haddock fillets

Directions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.

Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)

Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

Acorn Squash


Ingredients
(credit: AllRecipes.com)

  • 1 medium acorn squash, halved and seeded
  • 1 tablespoon butter
  • 2 tablespoons brown sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).

Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.

Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.

Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Wine Pairings: A full-bodied Chardonnay is real nice with this meal. 

A crisp Sauvignon Blanc would do well, and Sparkling Rosé would be another interesting glass of wine to give a shot.

Have a great weekend.

Cheers!

Hello Vino