Haddock With Citrus Salsa Recipes

ONE-PAN MEDITERRANEAN HADDOCK WITH ARTICHOKE HEARTS AND OLIVES

Steps:

• In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.
• Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now.
• In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn)
• Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.
• Add the fish to the skillet and turn the heat down to medium-low. Cover and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through.
• When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!

HADDOCK AND SALSA VERDE

Steps:

• Place chopped onion, carrot and parsley in a pan with 1 litre of water, the wine, peppercorns, bay leaf and a sprinkling of salt.
• Bring to a boil, reduce heat and let simmer for 20 minutes.
• Meanwhile, make the salsa verde.
• Start by rinsing the capers and patting them dry.
• Throw the capers in a food processor, along with the chilli, shallot, basil, gherkins, dill and a bit of zest from your lemon or lime.
• Chop the parsley leaves until you have about 4 tablespoons and add them too, along with a bit of salt and pepper.
• Blitz until everything is chopped and mixed.
• Keep the motor running and slowly add the olive oil to make a pesto-type, thick, green sauce.
• You may need to scrape down the sides of the bowl.
• Ten minutes before you want to eat, strain the fresh bouillon into a large, deep frying pan.
• Bring it to a boil, place the fish in the pan and poach until just cooked through (as little as three minutes, depending on the thickness of the fish).
• Carefully lift the fish onto warmed plates, spoon the sauce over the top and serve.

HADDOCK WITH CITRUS SALSA

Steps:

• For salsa, in a bowl, combine the oranges, onion, lime juice, cilantro, pepper flakes, garlic, orange peel, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and chill. Combine coriander, cumin and remaining salt and pepper; rub over both sides of fillets. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with citrus salsa.