Haddock And Salsa Verde Recipes

HADDOCK AND SALSA VERDE

Haddock and Salsa Verde image

This is a good use for fresh basil and adds a unique zing to fish. Serve with some new baby potatoes or a nice salad or both if you're really hungry!

Provided by Sackville

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 onion, peeled and chopped
1 carrot, peeled and sliced
1 glass white wine, about 150 ml
6 small gherkins
2 tablespoons capers, preferably preserved in salt
1 green chili peppers or 1 red chili pepper, seeded and chopped
1 shallot, peeled and finely chopped
12 basil leaves, shredded
1 limes or 1 lemon
1 tablespoon chopped fresh dill
1 bunch flat leaf parsley, stalks removed
8 black peppercorns
1 bay leaf
6 tablespoons extra virgin olive oil
4 pieces haddock (or your favourite white fish)
salt and pepper, to taste

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.

Nutrition Facts : Calories 432.4, Fat 22.2, SaturatedFat 3.1, Cholesterol 111, Sodium 1002, Carbohydrate 13.6, Fiber 3.5, Sugar 5.3, Protein 38.8

OVEN-BAKED SALSA FISH FILLETS

Oven-Baked Salsa Fish Fillets image

Make and share this Oven-Baked Salsa Fish Fillets recipe from Food.com.

Provided by Dreamer in Ontario

Categories Canadian

Time 12m

Yield 3 serving(s)

Number Of Ingredients 3

Ingredients

1 (10 ounce) package fish fillets, thawed
1/2 cup salsa
2 tablespoons parmesan cheese, grated (or more, to taste)

Steps:

Preheat oven to 425°F.
Place thawed fish fillets in a 9 inch pie plate.
Spread with salsa and top with Parmesan.
Bake, uncovered, until bubbling (about 8 to 12 min).

HADDOCK WITH CITRUS SALSA

Haddock with Citrus Salsa image

"I'd prepared old favorites for 30 years when the latest emphasis on health-conscious cooking led me to find new recipes, like this mouthwatering way to serve fish."-Sally Roberts, Port St. Lucie, Florida.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 medium navel oranges, peeled and sectioned
1/2 cup chopped red onion
1/4 cup lime juice
1/4 cup minced fresh cilantro
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
1 teaspoon grated orange zest
3/4 teaspoon salt, divided
1-1/8 teaspoons pepper, divided
2 teaspoons ground coriander
2 teaspoons ground cumin
1 pound haddock fillets

Steps:

For salsa, in a bowl, combine the oranges, onion, lime juice, cilantro, pepper flakes, garlic, orange zest, 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.

Nutrition Facts : Calories 179 calories, Fat 1g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 520mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

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