Last Night’s Dinner: Pan-Seared Haddock with Herb Salsa

Filed in Gather Food Essential by on June 28, 2012 0 Comments

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

Kosher salt

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.

Risa’s notes:

*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

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