Seared Madras Haddock With Broccoli Sauce Recipes

CAVATAPPI WITH BROCCOLI SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
• Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
• Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.

HADDOCK MARINARA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil.
• Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.
• Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.

PAN SEARED HADDOCK

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.

PAN FRIED HADDOCK WITH LEMON HERB SAUCE

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.

HADDOCK IN CHARMOULA SAUCE

Steps:

• Prepare fish and vegetables:
• Preheat oven to 425°F.
• Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
• Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
• Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
• Make charmoula sauce:
• Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
• Bake fish and vegetables:
• Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.