This was last night’s dinner – I adapted it from the latest issue of Food Network Magazine. They used Branzino, which I cannot get locally so I used haddock that i got at Costco.
This was really good. I will make this again, I swear (hubby says I say I will make something again and then he never sees it again.)
Pan-Seared Haddock with Herb Salsa
4 anchovy fillets, rinsed
1 tbsp drained capers
1 clove garlic, smashed
1 tsp crushed red pepper flakes
1 cup loosely packed fresh cilantro*
1/2 cup loosely packed fresh mint
1 tsp dried marjoram (or 1 tbsp fresh)
2/3 cup extra virgin olive oil
2 tsp herbes de provence
4 skin-on haddock fillets
Juice of 1 lemon
1 small bell pepper, seeded and diced
2 medium cucumbers, peeled and seeded and dice
Mince anchovies, capers, garlic and red pepper flakes together in a small food processor. Add salt and puree. Add cilantro, mint and marjoram. With motor running, drizzle in the olive oil until a smooth paste is formed. Transfer to a medium bowl.
Add herbes de provence to herb mixture. Separate 1/4 cup of herb mixture and set aside. Put fish fillets in a shallow dish and brush with the remaining herb mixture. Cover and refrigerate 2-4 hours.
Meanwhile, add lemon juice, bell peppers and cucumbers to remaining separate 1/4 cup of herb mixture. Cover and refrigerate until ready to serve.
Heat a large nonstick skillet over MED-HIGH heat. Brush excess marinade off the fish. Working in batches (if necessary) add fish to skillet skin-side-up. Cook until browned on the bottom, about 4 minutes. Flip fillets, pressing with a spatula to sear the skin, and cook 2 more minutes. Serve with herb salsa and lemon wedges.
*original recipe calls for parsley, which I did not have.
Yield: 4 servings
Source: Food Network Magazine – July/August 2012
Posted by RisaG 6/28/12