The Notorious Haddock

This use-what-we-have meal turned out pretty damn delicious, it is light but hearty, citrus-y but buttery; a wild meal of paradoxes. I guess that's why they call it, The Notorious Haddock.

What you'll need...

Serves: 2

1 fillet of Haddock
1/2 Lime
1 TBSP Butter
Olive Oil
Paprika
Cilantro, dry (if fresh 4 pinches, minced)
Salt
Pepper
Garlic powder

Sides: Mushroom Rice and Roasted Green Beans

Le Rice...

1 cup Rice
1/2 cup White Onions, diced
1 clove of Garlic, minced
2 fresh Mushroom caps, sliced
Olive Oil
Salt
Pepper

Los Beans...

How ever many green beans you want to eat
Olive Oil
Salt
Pepper
Garlic Powder
Balsamic Vinegar

Since this was prepared with whatever was in the fridge and spice rack, most ingredients can be substituted with an ingredient of the like.

Preparation - 10 min
Cook Time - 20 min

Preheat oven to 450.

In a small pot drizzle just enough olive oil to coat the bottom over medium heat. Cook the onions, garlic, and mushrooms till slightly tender and golden. Mix the rice into pot. Add 1 1/2 water to cover rice. Add salt and pepper to taste. Let cook uncovered. Once the water begins to boil and the rice is showing lower the heat and cover. Don't touch the rice until all the water has been absorbed. With a fork fluff the rice.

Line a medium baking sheet with aluminum foil. Spread green beans evenly across the baking sheet. Drizzle olive oil on the green beans and toss until the green beans are thoroughly coated. Lightly drizzle the balsamic vinegar, toss to mix it with the beans, spread them out on the baking sheet. Sprinkle salt and pepper over green beans, and lightly sprinkle the garlic powder. Place in oven for 12 to 15 min.

On a cutting board, lay haddock fillet flat and pat dry. Drizzle olive oil over fillet and smear to coat fillet. Take the 1/2 lime and give it a little squeeze over each side of the fillet (don't use it all because you'll need 95% of it later). Sprinkle salt and pepper evenly on both sides of fillet. Lightly sprinkle garlic powder, cilantro and paprika (or cayenne to give it some heat) evenly on both sides of fillet.

In a frying pan, large enough to allow the fillet to lay flat, begin to slowly melt the tablespoon of butter over low heat. Once butter is completely melted, turn up the heat to medium and squeeze the remainder of the lime into the pan. When the butter begins to sizzle, place Haddock fillet in pan. Cook til golden brown on each side, it shouldn't take any longer than 5 minutes to a side.

Serve fillets with rice and green beans, drizzle the remaining sauce over the rice and fillets.

Pair it with almost any white wine. I would recommend chardonnay, oaked or un-oaked.


Enjoy.


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