2 haddock fillets ( or sole )
3 strips bacon
3 cloves garlic
2 chunks of blue cheese ( approximately 1 large tblsp per fillet )
2 slices of shaved rosemary ham
2 tblsp or more of chopped cilantro
1/4 cup sliced almonds
Raspberry Lime Vodka drizzle *Our Compliments
6 large mushrooms, sliced
1/2 zucchini sliced
2 tblsp virgin oil
1/4 cup panko bread crumbs
In a skillet add chopped bacon. Cook till almost crisp and during that time add the chopped garlic and sliced almonds. Cook till bacon almost crisp and the almonds are toasted.
Drain bacon fat and add these ingredients to a small bowl. ( Keep 1/2 of the toasted almonds to top the fillets. ) Add to the bowl, blue cheese and chopped cilantro and fresh squeezed lime juice. Mix together and half the mixture for each of the fillets.
On a cutting board lay two slices of the rosemary ham and add the mixture to the middle of each.
Roll up the ham and set them aside. Lay the fillets out on the cutting board and squeeze with fresh lime juice.
In the centre of the fillet add the ham rolled mixture and roll up the fillets. In a baking dish add 1 tblsp of virgin oil and make sure it covers the bottom of the dish.
Place the rolled fillets standing upright in the dish. Squeeze more fresh lime over the top and sprinkle with panko bread crumbs. ( You could also carefully roll the fillets in the bread crumbs if you desire.)
Bake in a preheated 350 degree oven for 20 minutes. In a skillet and virgin oil and saute mushrooms and zucchini as a side dish with the haddock. You can cook any vegetables of choice.
Serve the the haddock fillets topped with toasted almonds, and garnished with cilantro and lime.
Drizzle the sweet Raspberry Lime Vokda sauce on the plate and on top of the fish. A wonderful blend of the sauce with the lime is delightful.