Marinade For Haddock Fillets 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!

MUSTARD TARRAGON MARINATED HADDOCK

Steps:

• In a bowl, whisk the vinegar, oil, mustard, sugar, onion, tarragon and pepper.
• Rinse fish fillets and pat dry. Add the fish to the marinade and turn pieces
• to coat completely; let marinate about 1 hour in the refridgerator.
• After 1 hour, preheat oven to 450.
• Place fish fillets in a greased shallow baking pan and drizzle with any remaining
• marinade. Sprinkle w/ paprika.
• Bake, uncovered, in a 450 degree F. oven until fish flakes and flesh is opaque;.
• about 7-9 minutes.