INDIAN SPICED HADDOCK

Amarante

Thu, Mar 02 2017, 1:43 pm

Interesting preparation if you like Indian flavors. Could sub any white fish filets for the haddock.

INDIAN SPICED HADDOCK

Excerpt From: Gilbert, Molly. “One Pan & Done: Hassle-Free Meals from the Oven to Your Table.

½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 teaspoon kosher salt
4 (5-ounce) skinless haddock fillets
1 tablespoon extra virgin olive oil
½ medium onion, thinly sliced
1 (14½-ounce) can diced tomatoes
1 cup coconut milk (see tip)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro

1Preheat the oven to 350°F, with a rack in the center position.

2In a small bowl, mix together the chili powder, cumin, turmeric, cinnamon, and ½ teaspoon of the salt. Season the fish all over with the spice mixture.

3Heat the oil in a 10-inch cast iron skillet over medium-high heat. When the oil is shimmering, sear the fish for about 3 minutes on one side. Flip the fish and add the onion, tomatoes, coconut milk, and remaining ½ teaspoon salt, stirring the liquid to combine.

4Transfer the pan to the oven and bake until the fish is opaque and flaky, about 15 minutes.

“5Remove the pan from the oven and squeeze the lemon juice on top. Serve hot, sprinkled with cilantro.”