Pumpkin Seed Haddock Recipes

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

PUMPKIN SEED HADDOCK

Steps:

• Preheat oven to 350°F.
• Toss pumpkin seeds with the cumin, cayenne, salt and pepper, spread out on a baking sheet and toast for 5-10 minutes until golden brown.
• Cool and pulse in a food processor until fine.
• Season the haddock fillets with salt and pepper.
• In a mixing bowl, whisk egg whites until frothy, dip the fillets into the whites and then coat in the pumpkin seed crust.
• In a non-stick frying pan, heat the vegetable oil over medium heat and sear for 2-3 minutes each side, until golden brown.
• Finish in the oven for 5-7 minutes until cooked through.
• Pair with Molson Canadian 67 or other light beers. The lightness of the Molson Canadian 67 nicely balances the nuttiness from the pumpkin seeds and the spice from the cayenne and cumin.

ROASTED PUMPKIN SEEDS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.
• Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.