Seared Madras Haddock With Broccoli Sauce Recipes

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PAN FRIED HADDOCK WITH LEMON HERB SAUCE



Pan Fried Haddock With Lemon Herb Sauce image

Make and share this Pan Fried Haddock With Lemon Herb Sauce recipe from Food.com.

Provided by Jane Gib

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons parsley, chopped
4 tablespoons coriander, fresh chopped
1 lemon, juice and zest of
2 garlic cloves, crushed
1 teaspoon ground cumin
4 (5 ounce) haddock fillets
85 g watercress, chopped
2 teaspoons olive oil
seasoning
2 cups water

Steps:

  • Blend the herbs, lemon zest, juice, garlic and cumin with 1 tsp olive oil, seasoning and water.
  • Heat 1 tsp olive oil in a shallow non-stick frying pan, season the haddock and place in the pan, skin side down.
  • Cook for 4 minutes over a high heat, until golden. Turn and cook same as other side.
  • Remove the pan from the heat and leave the fish in pan for 5 min, until flesh is cooked through.
  • Place the fish on a bed of watercress and pour the lemon sauce over.
  • You can serve with couscous or rice.

Nutrition Facts : Calories 136.4, Fat 3.1, SaturatedFat 0.5, Cholesterol 77.1, Sodium 320.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.4, Protein 24.2

PAN SEARED HADDOCK



Pan Seared Haddock image

This recipe is for one, but can easily be increased. From Wegmans, the big grocery poobah in these parts.

Provided by Mamie37

Categories     < 15 Mins

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

1 haddock fillet, 6 ounces
1 1/2 teaspoons olive oil
1 tablespoon butter
1 teaspoon chopped shallot
1 teaspoon chopped thyme
2 tablespoons pan searing flour

Steps:

  • Coat haddock evenly on all sides with flour.
  • Pat off excess.
  • Heat skillet on Medium-High.
  • Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet.
  • Wait until oil faintly smokes before adding haddock.
  • Place haddock carefully in hot oil.
  • When sides have changed color about 1/3 to 1/2 of way up--1 to 2 minutes--turn carefully.
  • Lower heat and cook until internal temperature of 130 is reached.
  • Add butter, shallots and thyme to pan.
  • Melt and blend, but do not burn the butter.
  • Baste the fillet and continue cooking until temperature is 140.

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