Seared Lemon-Butter Haddock
with Corn, Sweet Pepper & Pepita Salsa
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Let lemon and butter take care of business. They’ll bathe pan-seared haddock fillets for an effect that lingers luxuriously on your tongue. Contrast that with a peppy salsa, bright with kernels of corn that you’ll cut from the cobs and briefly sauté. Toss them with cubes of sweet pepper and crunchy pepitas for a tickle of texture. Serve on a fluffy bed of white rice and celebrate the catch of the day.
We will send you:
- 2 Haddock fillets
- 1 Lemon
- 2 Ears of corn
- 1 Sweet pepper
- 25g Roasted pepitas (pumpkin seeds)
- 160g White rice
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Haddock, Milk
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
10 g
Sodium
810 mg
Total Carb
88 g
Sugars
10 g
Protein
37 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, cut the corn kernels off the cobs (shuck if necessary). Core and small-dice the sweet pepper. Halve the lemon; juice ½ and thinly slice the remaining ½.
Sauté the corn
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Sauté the corn, 3 to 4 min., until softened; season with ½ the spices and S&P. Transfer to a medium bowl. Wipe out and reserve the pan.
Cook & coat the haddock
In the same pan, heat a light drizzle of oil on medium-high. Pat the haddock* dry with paper towel; season with the remaining spices and S&P. Cook, 2 to 3 min. on one side, until golden brown. Flip and add the lemon slices and 2 tbsp butter (double for 4 portions). Cook, spooning the butter over, 2 to 3 min., until golden brown and cooked through.
Make the salsa
To the bowl of corn, add the sweet pepper, pepitas, lemon juice, a drizzle of oil and S&P; toss well.
Plate your dish
Divide the rice between your plates. Top with the haddock and lemon slices (if desired). Garnish with the salsa. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
