Chili Lime Haddock Recipes

Steps:

• Heat olive oil in your skillet. On a plate sprinkle the herb and garlic and chili lime sansel seasonings. More or less depending on your tastes. Dip one side of each fillet and place in hot skillet then sprinkle herb and garlic and chili lime sansel on un-seasoned side of fillet. Sear both sides of haddock and then place on crisper and put in the oven for 20 minutes at 350 degrees. Cook time may vary depending on thickness of fillet. Place a cookie sheet on bottom rack of oven to catch any drippings but the searing usually prevents most. I topped with fresh cilantro and a lemon wedge. Enjoy! Note* This could also be done without crisper by pan frying them in your skillet.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
• Arrange equal amounts of the haddock into the center of each foil square.
• Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
• Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
• Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

Steps:

• Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
• Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.

Steps:

• Preheat broiler. Sprinkle fillets with salt and pepper. Place on a greased broiler pan. Broil 4-5 in. from heat until fish flakes easily with a fork, 5-6 minutes., In a small bowl, mix remaining ingredients. Serve over fish.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Steps:

• Place chopped onion, carrot and parsley in a pan with 1 litre of water, the wine, peppercorns, bay leaf and a sprinkling of salt.
• Bring to a boil, reduce heat and let simmer for 20 minutes.
• Meanwhile, make the salsa verde.
• Start by rinsing the capers and patting them dry.
• Throw the capers in a food processor, along with the chilli, shallot, basil, gherkins, dill and a bit of zest from your lemon or lime.
• Chop the parsley leaves until you have about 4 tablespoons and add them too, along with a bit of salt and pepper.
• Blitz until everything is chopped and mixed.
• Keep the motor running and slowly add the olive oil to make a pesto-type, thick, green sauce.
• You may need to scrape down the sides of the bowl.
• Ten minutes before you want to eat, strain the fresh bouillon into a large, deep frying pan.
• Bring it to a boil, place the fish in the pan and poach until just cooked through (as little as three minutes, depending on the thickness of the fish).
• Carefully lift the fish onto warmed plates, spoon the sauce over the top and serve.

Steps:

• HADDOCK: In a small bowl mix lime juice, Worcestershire sauce, garlic seasoning, salt, and black pepper to taste. Place haddock on an oil sprayed piece of foil, pour the mixture over the haddock, drizzle with olive oil then sprinkle with dried parsley flakes. Refrigerate at least 1/2 hour. Bake in the foil, at 400°F hot oven or place foil on the grill for 15 to 20 minutes or until fish flakes easily. Serve with lime butter sauce over the top. LIME BUTTER SAUCE: In a large fry pan, melt 1/2 stick of butter, add 1 teaspoons of minced fresh garlic, add a drop of Worcestershire sauce. Whisk all together. Add 2 tablespoon Italian parsley, and the juice of one fresh lime. Cook just a few minutes on low, making sure all the flavors have combined. When fish is cooked, pour over the fish and serve.