PAN FRIED HADDOCK RECIPES

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PAN SEARED HADDOCK RECIPE - FOOD.COM



Pan Seared Haddock Recipe - Food.com image

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

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

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.

Nutrition Facts : Calories 308.2, FatContent 19.1, SaturatedFatContent 8.4, CholesterolContent 87.5, SodiumContent 150.7, CarbohydrateContent 12.6, FiberContent 0.5, SugarContent 0.1, ProteinContent 20.8

PAN FRIED HADDOCK MEDITERRANEAN STYLE - EATING EUROPEAN



Pan Fried Haddock Mediterranean Style - Eating European image

Pan Fried Haddock Mediterranean Style with white wine, cherry tomatoes, kalamata olives and tangy capers is very easy but very flavorful dish that can be ready in 20 minutes.

Provided by Edyta

Categories     Dinner    Main Course

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 17

3 fillets Haddock
2 tbsp flour (Wondra)
1 egg (beaten)
3 tbsp oil (cooking)
Salt and Black Pepper
2 tbsp olive oil (extra virgin)
1/2 onion (yellow, medium, chopped)
2 cloves garlic (minced)
1/4 cup white wine
1/4 cup chicken stock
1/2 cup cherry tomatoes (cut in half )
1/4 cup Kalamata olives
1 tbsp capers
1 tbsp peperoncini (chopped)
Salt and Black Pepper (to taste)
1 tbsp parsley (fresh, chopped)
1 tbsp basil (fresh, chopped)

Steps:

  • Season fish filets on both sides with salt and pepper, then cover with Wondra flour;
  • Heat up the cooking oil in a frying pan;
  • Beat an egg and coat the fish with the egg wash on both sides; 
  • Add the fish to the frying pan and fry on each side until golden brown, for 3-4 minutes on each side;
  • In a separate pan, heat up extra virgin olive oil;
  • Add chopped onions and cook for 2-3 minutes until translucent;
  • Add chopped garlic and cook for one more minute;
  • Add white wine and deglaze the pan;
  • Add tomatoes, olives, capers and peperoncini and cook for 2-3 minutes;
  • Add chicken stock and let it reduce by half (3-4 minutes);
  • Sprinkle with fresh herbs and serve with the fish.

Nutrition Facts : Calories 346 kcal, CarbohydrateContent 9 g, ProteinContent 31 g, FatContent 18 g, SaturatedFatContent 2 g, CholesterolContent 146 mg, SodiumContent 672 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving

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