Buffalo Dijonnaise Haddock Almandine

A rich glaze of Dijonnaise kicked up with Buffalo sauce embeds toasted almonds to form a crispy crust for most any white fish.

Buffalo Dijonnaise Glaze:

1 tsp Dijon mustard

2 Tbsp good real mayonnaise

1 Tbsp favorite Buffalo hot sauce

1 tsp dired dill weed

1 lb haddock fillets

1/3 cup sliced almonds

dash dried dill weed

Preheat oven to 400F. Mix together the glaze ingredients in a small bowl. Lay fillets on an oiled baking sheet. Paint the top of the fillets evenly with the glaze. Distribute the almonds evenly on top of fish. Garnish lightly with dill weed.

Bake for about 10-12 minutes until the fish is cooked through.

Serves 3-4.

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