Category:

Pescatarian

Fish en Papillote
PescatarianWhole30

Fish en Papillote

by Reed Dunn

Recipe updated to include new photography, preparation and variations.

Meals made with little cleanup are always a hit, and that’s certainly the case with Fish en Papillote. Papillote translates to paper envelope, and this cooking style is most associated with French cooking. But even with a fancy name, this dish is simple to execute and offers a great deal of flexibility.

Parchment paper is used to create the envelope in which fish (most commonly) is cooked alongside veggies and herbs and spices. This technique is simple to master for today’s home cook and is a go-to Whole30 favorite of mine.

Simply layer a filet of fish in the middle of a large piece of parchment, season with olive oil, salt and pepper. Add in some citrus slices and pack in a serving of fresh vegetables – I used green beans and cherry tomatoes for this salmon version – before sealing up the packet and baking.

The fish and veggies will steam in the Papillote, and dinner is served in minutes.

Some other great combinations include:

  • Mahi Mahi with asparagus and capers
  • Cod with sliced zucchini and cherry tomatoes
  • Halibut with peppers, onions and olives

No matter what combination you choose, this healthy preparation is certain to save you time in the kitchen.

Fish en Papillote

Fish en Papillote

Recipe updated to include new photography, preparation and variations. Meals made with little cleanup are always a hit, and that’s certainly the case with Fish en Papillote. Papillote translates to… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • 4 filets (4 to 6 ounces each) salmon, cod or the fish of your choice
  • ½ to ¾ pound green beans, trimmed
  • 1 cup halved cherry tomatoes
  • 1 lemon, sliced into thin rounds
  • ¼ cup olive oil
  • Kosher salt
  • Black pepper
  • ¼ cup fresh herbs (I used dill, parsley and basil.)

Instructions

Preheat oven to 425 degrees F. Cut four pieces of parchment paper, each about 18 inches in length.

Crumple up a sheet of parchment and unfold, smoothing it back out. (Note: This will keep it from rolling up as you’re building the packets.

Place a filet of fish in the center of the paper. Drizzle with about 1 tablespoon and season with kosher salt and black pepper. Top with 2 or 3 slices of lemon.

Add 8 to 10 green beans to each side of the fish, along with a few halved cherry tomatoes. Drizzle on more olive oil and sprinkle with additional salt and pepper, as desired.

Bring the two sides of parchment – from the shorter width – up together and fold down to create a tight envelope. Then twist the paper on both edges to create a sealed packet.

Repeat until all 4 envelopes of fish and veggies are created.

Arrange packets on a large baking pan and place on the middle rack of preheated oven. Bake for 13 to 15 minutes, until fish is cooked through and flaky.

Carefully unfold the top of each paper packet, sprinkle with additional fresh herbs, and serve in opened paper on a plate.

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Grilled Shrimp Skewers with Pineapple, Cucumber & Avocado Salsa
PescatarianWhole30

Grilled Shrimp Skewers with Pineapple, Cucumber & Avocado Salsa

by Reed Dunn

Whenever I turn on the grill, I try to have at least a few skewers of shrimp ready to throw over the flames. These Spicy Grilled Shrimp Skewers are certainly an easy way to prepare one of my go-to proteins, and they pair so well with my refreshing Pineapple, Cucumber & Avocado Salsa.

That balance of a little bit of spice with a touch of sweetness from the pineapple — plus the creaminess from avocado — is like spring and summer on a plate. You can bet this one is in heavy rotation around here!

Grilled Shrimp Skewers with Pineapple, Cucumber & Avocado Salsa

Grilled Shrimp Skewers with Pineapple, Cucumber & Avocado Salsa

Whenever I turn on the grill, I try to have at least a few skewers of shrimp ready to throw over the flames. These Spicy Grilled Shrimp Skewers are certainly… Print This
Rating: 5.0/5
( 3 voted )

Ingredients

  • 1 pound shrimp, tail on
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 1½ tablespoons olive oil
  • For the salsa:
  • 1 cup pineapple, diced
  • 1½ cup English cucumber, diced
  • 1 large avocado, diced
  • 2 limes, juiced
  • ¼ cup red onion, diced fine
  • 2 green onions, chopped
  • ½ jalapeño, diced fine
  • ¼ cup fresh cilantro, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of garlic powder

Instructions

Preheat outdoor grill to 425 degrees F. Meanwhile, mix together seasonings and olive oil in a medium bowl. Pat shrimp dry with a paper towel and add to the seasoning mix. Toss to coat.

Add shrimp to skewers and set aside. Note: 1 pound of 21-21 count shrimp will make 3 to 4 skewers.

Place skewers on shrimp and grill for 3 minutes. Carefully flip and grill for another 3 minutes, until shrimp are just cooked through, careful not to overcook.

For the salsa, mix all ingredients together in a bowl and stir to combine. Serve atop the skewers or on the side as a fresh salad-style salsa.

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Baked Cod with Roasted Red Pepper Sauce
PescatarianWhole30

Baked Cod with Roasted Red Pepper Sauce

by Reed Dunn

Roasting red peppers creates a charred sweetness that’s absolutely delicious with grilled fish and veggies. For this preparation, though, I made an oven-roasted pepper sauce to serve as the bed for some simply seasoned Baked Cod.

The result is a Baked Cod with Red Pepper Sauce that is Whole30 compatible and provides the perfect balance with a bright, acidic sauce and the flaky, light fish on top. Serve this one with roasted potatoes for a complete meal in less than an hour any night of the week.

Baked Cod with Roasted Red Pepper Sauce

Baked Cod with Roasted Red Pepper Sauce

Roasting red peppers creates a charred sweetness that’s absolutely delicious with grilled fish and veggies. For this preparation, though, I made an oven-roasted pepper sauce to serve as the bed… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 4.8/5
( 4 voted )

Ingredients

  • For the Red Pepper Sauce:
  • 3 red bell peppers
  • ¼ cup olive oil, divided
  • 1 cup yellow onion, diced (about ½ large onion)
  • 3 cloves garlic, minced
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • For the Baked Cod:
  • 1 pound cod (about 4 to 6 oz. per serving)
  • 1 tablespoon olive oil
  • Kosher salt
  • Black pepper
  • Fresh basil (optional)
  • Lemon wedges (optional)

Instructions

Line a large baking sheet with foil. Cut bell peppers in half, through the stem. Remove stem, seeds and ribs and face cut-side down on foil. Drizzle with 1 tablespoon olive oil and place in oven set to broil for 15 to 17 minutes, until skins are fully charred.

While peppers are roasting, add 1 tablespoon olive oil to a skillet over medium-high heat. Add onion and cook for 5 to 7 minutes, until translucent. Add in minced garlic and cook for 1 minute.

Remove peppers from the oven and set oven temperature to 400 degrees F. Carefully fold up the foil to create a sealed packet so the peppers steam inside. Let sit for 10 to 15 minutes, until peppers are cool enough to touch. Peel away and discard skins.

Add roasted peppers and cooked onion/garlic mixture to a blender with 2 tablespoons olive oil, balsamic vinegar, salt and pepper flakes. Puree until smooth.

Dry cod filets with a paper towel. Brush with olive oil and season liberally with salt and pepper. Place on a baking sheet, and bake on the middle rack for 12 to 14 minutes, until fish reaches 145 degrees in the thickest part and just begins to flake apart.

Pour red pepper sauce onto a rimmed plate. Arrange cod filets into the sauce, garnish with chopped basil and lemon wedges (optional) and serve.

Serving suggestion: Add a side of steamed, riced vegetables or roasted potatoes to soak up the Red Pepper Sauce.

Notes

Store leftover red pepper sauce refrigerated in a container with an air-tight lid.

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Whole30 Steamed Clams
PescatarianWhole30

Whole30 Steamed Clams

by Reed Dunn

Clams are one of the most delicious and affordable seafood options during the winter months. They’re also a cinch to steam, resulting in a restaurant-quality meal in just about 15 minutes. I picked up the clams for this dish while recently perusing Pike Place Market here in Seattle, but they should be readily available right now at your grocer’s seafood counter.

For these Whole30 Steamed Clams, I wanted to create a simple, buttery broth. I was able to achieve that with just a few tablespoons of ghee, which combine with lemon juice to create a broth that is the perfect balance for the naturally sweet clams.

I like to serve these clams atop a pile of veggie spirals or spaghetti squash, though they would be extra delicious on a bed of pasta (if you’re not doing Whole30).

Whole30 Steamed Clams

Whole30 Steamed Clams

Clams are one of the most delicious and affordable seafood options during the winter months. They’re also a cinch to steam, resulting in a restaurant-quality meal in just about 15… Print This
Serves: 2 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 pounds clams, soaked and cleaned
  • 4 garlic cloves, minced
  • 1 large shallot, diced small
  • 1 tablespoon olive oil
  • 3 tablespoons ghee, divided
  • 1 cup vegetable broth
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • Pinch red pepper flakes
  • 1 lemon
  • ½ cup fresh parsley, chopped

Instructions

Add clams to a large bowl of ice water and let soak for 30 minutes, up to an hour, to release any excess sand and dirt.

In a large skillet (with lid available), heat 1 tablespoon olive oil and 1 tablespoon ghee over medium heat. Once heated, add in garlic and shallot and cook for about 3 minutes. Add vegetable broth and white wine vinegar and bring to a boil. Simmer for 3 to 5 minutes.

Add cleaned, drained clams and place lid on the pan. Steam for 5 to 6 minutes, until the shells all completely open.

Turn off heat and season with salt, red pepper flakes and the juice of 1 lemon. Add in remaining 2 tablespoons of ghee and sprinkle with fresh, chopped parsley.

Spoon clams and broth into a bowl or onto a plate of spiralized vegetables or spaghetti squash. Serve.

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Chili Lime Salmon
PescatarianWhole30

Chili Lime Salmon

by Reed Dunn

January Whole30 officially starts next Monday, and you’re definitely going to want to bookmark this super-simple Chili Lime Salmon recipe. Whether you’re planning a Whole30, a healthy reset or just need easy and inspirational ways to prepare salmon, this dish will certainly up your seafood skills in the kitchen.

Packed with Chili Lime flavor, this main course is ready in about 25 minutes total and uses ingredients you’re likely to already have on hand. You’ll just need to grab a salmon filet from your local seafood counter.

Serve it with some Cilantro Lime Riced Cauliflower for a complete meal.

Chili Lime Salmon

Chili Lime Salmon

January Whole30 officially starts next Monday, and you’re definitely going to want to bookmark this super-simple Chili Lime Salmon recipe. Whether you’re planning a Whole30, a healthy reset or just… Print This
Serves: 4 to 6 Prep Time: Cooking Time:
Rating: 4.7/5
( 3 voted )

Ingredients

  • 1 to 1½ lb. salmon filet
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 lime, zested and juiced

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a small bowl, mix together olive oil, chili powder, smoked paprika, garlic powder, salt and pepper. Add in zest and juice of 1 lime. Mix well to combine.

Place salmon filet on prepared pan and pat dry with a paper towel. Brush on seasoning mixture until well coated.

Bake for 14 to 16 minutes, or until salmon reaches an internal temperature of 145 degrees F.

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Cashew Shrimp Curry
PescatarianWhole30

Cashew Shrimp Curry

by Reed Dunn

A flavorful one-pot curry can be all yours for the savoring if you spend 15 minutes preparing your ingredients — I can’t stress the importance of mise en place for speeding up the cooking process.

The addition of JOI Organic Cashew Nutbase makes this Cashew Shrimp Curry a nutty, Whole30-friendly delight that’s absolutely delightful any day or night of the week. It’s rich and creamy and jam-packed with warm spice flavors. Plus, the leftovers reheat beautifully, which is especially helpful during September Whole30.

Purchase any JOI products and use the code PESTOANDPOTATOES at checkout for 10% off your purchase. By using this code, I get a small percentage as an affiliate.

Cashew Shrimp Curry

Cashew Shrimp Curry

A flavorful one-pot curry can be all yours for the savoring if you spend 15 minutes preparing your ingredients — I can’t stress the importance of mise en place for… Print This
Serves: 2-3 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 lb. shrimp, peeled and deveined
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon chili powder
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • ½ onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ½ teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1 14.5-ounce can crushed tomatoes
  • ¼ cup JOI Organic Cashew Nutbase
  • 1½ cups water

Instructions

For the shrimp:

Heat a large skillet over medium-high heat. Add olive oil.

In a medium bowl, add shrimp, salt, pepper and chili powder. Toss to combine and evenly coat.

Dump coated shrimp into a skillet and spread into a single layer. Cook for 2 minutes per side, remove and set aside.

For the curry:

Prepare JOI cashew milk by combining ¼ cup JOI Organic Cashew Nutbase with 1½ cups water in a larger jar. Whisk together, or add lid to the jar and shake vigorously.

In the same skillet used to cook shrimp, reduce heat to medium. Add 1 tablespoon olive oil. Once heated, add diced onion and cook for a few minutes, until translucent.

Add minced garlic and diced red bell pepper, cooking for another 1 to 2 minutes.

Add spices and seasoning and stir well. Cook until fragrant, about 1 minute.

Add in about half of the JOI Cashew milk and stir to combine. Once bubbling, add in crushed tomatoes. Curry will begin to thicken.

Add the other half of the JOI Cashew milk, and cook for another 3 to 5 minutes, until a thick curry has been reached.

Add shrimp back into the pan and stir to heat through. Serve with riced cauliflower and lime wedges.

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Spice-Rubbed Grilled Salmon with Fruit Trio Salsa
PescatarianWhole30

Spice-Rubbed Grilled Salmon with Fruit Trio Salsa

by Reed Dunn

Summer might be winding down, but there’s plenty of seasonal brightness in this Spice-Rubbed Grilled Salmon topped with Fruit Trio Salsa.

I partnered with Bluehouse Salmon to create this end-of-summer dish that goes from grill to tabletop in less than 30 minutes — leaving you plenty of time to soak up what’s left of the season. Bluehouse Salmon is sustainably raised on land in the U.S. using practices to protect the ocean. Their salmon is also raised without antibiotics or hormones, so you can focus on the heart-health benefits of my favorite fish.

The freshness of this pescatarian delight has a bit of a kick from the spice rub, which is balanced by the sweetness from pineapple, mango and peach.

Spice-Rubbed Grilled Salmon with Fruit Trio Salsa

Spice-Rubbed Grilled Salmon with Fruit Trio Salsa

Summer might be winding down, but there’s plenty of seasonal brightness in this Spice-Rubbed Grilled Salmon topped with Fruit Trio Salsa. I partnered with Bluehouse Salmon to create this end-of-summer… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • 1 pound filet Bluehouse Salmon
  • 2 teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon cracked black pepper
  • ½ teaspoon paprika
  • Pinch of chili powder
  • Avocado oil spray
  • 1 cup fresh pineapple, diced
  • 1 peach, diced
  • 1 mango, diced
  • 1 red bell pepper, diced
  • ½ jalapeno pepper, fine diced
  • ½ red onion, diced
  • 3 scallions, chopped
  • ⅓ cup fresh cilantro, chopped
  • 2 small limes
  • 1 teaspoon kosher salt

Instructions

Preheat grill to 400 degrees F. While grill is heating, mix together spices in a small bowl.

Use a paper towel to pat the salmon filet dry. Spread the spice blend evenly into the cut-side of the salmon filet.

Once grill is heated, carefully spray the grates with avocado oil spray. This will keep the salmon from sticking.

Place salmon filet on the prepared grill, spice-rubbed side down. Set a timer for 6 minutes and don’t touch the salmon. This will create perfect grill marks without the fish sticking to the grates.

Gently flip the filet to skin-side down, grilling for an additional 8 to 10 minutes — or until salmon reaches an internal temperature of 145 degrees F in the thickest part of the filet.

For the salsa:
Add fruit, peppers and onions/scallions to a medium bowl.

Zest and juice limes into the bowl and fold in fresh cilantro and kosher salt. Taste, adjust salt and serve.

Salsa can be made up to 24 hours in advance. Store in an air-tight container in the refrigerator.

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Gazpacho-Style Shrimp Cocktail
AppetizersPescatarianWhole30

Gazpacho-Style Shrimp Cocktail

by Reed Dunn

It’s been the first sunny, warm week of the year here in Seattle. That always leads to getting creative in the kitchen with recipes and meal ideas that don’t require turning on the oven or, at least, minimizing heat sources.

This Gazpacho-Style Shrimp Cocktail requires no heat and features some familiar Mexican flavors that bring some spice, while keeping things cool. This shrimp cocktail was inspired by a version I used to regularly order at a fast-casual coastal Mexican chain here in Seattle.

While you could boil your own shrimp, this is a great way to use the pre-cooked stuff you can pick up thawed at the seafood counter or frozen and sold in a shrimp cocktail ring in your grocer’s freezer section.

Gazpacho-Style Shrimp Cocktail

Gazpacho-Style Shrimp Cocktail

It’s been the first sunny, warm week of the year here in Seattle. That always leads to getting creative in the kitchen with recipes and meal ideas that don’t require… Print This
Serves: 4 Prep Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pound medium shrimp, cooked, peeled and deveined
  • 1 cup red onion, diced
  • ½ cup celery, fine diced
  • 1 cup English cucumber, peeled and diced
  • 1 jalapeno, minced
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, cut into ½-inch chunks
  • 1 lime, zested and juiced
  • 1 15-ounce can whole or crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • Hot sauce to taste (I used Tabasco.)
  • Water

Instructions

Cut cooked, peeled and deveined shrimp into ½-inch pieces and add to a large bowl. Reserve 4 whole shrimp with tail on for garnish.

Add red onion, celery, cucumber and jalapeño into the bowl, along with zest and juice of 1 lime. Fold in avocado chunks and chopped cilantro.

Pour 1 can of tomatoes into a blender or small food processor with tomato paste and ¼ cup of water. Pulse just a few times to combine and create a liquid base. Keep a few chunks of tomato for texture, if you prefer.

Pour the tomato mixture into the shrimp and veggie bowl. Season with salt, cracked black pepper and hot sauce (about 2 teaspoons gives me just enough spice), and stir to combine. If your gazpacho is thick, add another ¼ cup of water to thin.

Taste, adjust seasoning and serve in cocktail glasses. Garnish each with a tail-on shrimp.

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Salmon & Chips
PescatarianWhole30

Salmon & Chips

by Reed Dunn

This post contains affiliate links. By purchasing Ovente products from these links, you are helping me earn a small commission to support the work I do with Pesto & Potatoes.

Living in the Pacific Northwest, no meal is as comforting or craveable as fish and chips. Thanks to the Ovente Multi-Function Air Fryer and Rotisserie, I created this healthier version that’s inspired by the plethora of salmon available at local fish markets.

This take on Salmon & Chips might be made lighter, but it doesn’t sacrifice on flavor or crispiness – thanks to the genius of this multi-function oven.

You can save 10% off all purchases of Ovente products by using this link, or just by visiting the Ovente website and using code PESTOANDPOTATOES at checkout.

Salmon & Chips

Air-Fried Salmon & Chips

This post contains affiliate links. By purchasing Ovente products from these links, you are helping me earn a small commission to support the work I do with Pesto & Potatoes.… Print This
Serves: 2 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the fries:
  • 1 pound russet potatoes (about 3 medium potatoes)
  • 2 teaspoons olive oil
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • For the salmon:
  • 1 pound salmon fillet, skin removed
  • ¾ cup cassava flour
  • 1½ cups almond flour
  • 2 eggs
  • 1 teaspoon water
  • 1 tablespoon dried parsley
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1½  teaspoon kosher salt
  • 1 teaspoon black pepper
  • Avocado oil spray

Instructions

For the fries:
Wash potatoes and cut into ½-inch fries. Rinse and soak in cold water for 10 minutes to help remove the starch. While the potatoes are soaking, set Ovente Multi-Function Oven to air fryer mode and preheat at 400 degrees.

Drain potatoes and pat dry with paper towels. Add to a bowl with 2 teaspoons olive oil and seasonings. Toss to coat and place in air fryer basked in middle rack. Set oven to 400 degrees F for 20 minutes, turning halfway through. Cover and set aside while preparing the salmon.

For the salmon:
Cut salmon into pieces that are 2-inches wide. Set aside.

Prepare coating station in 3 bowls –
1: Add cassava flour, ½ teaspoon kosher salt and ½ teaspoon black pepper. Whisk to combine.
2: Whisk together eggs and 1 teaspoon water.
3: Add almond flour, dried parsley, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and ½ teaspoon black pepper. Whisk to combine.

Use one hand to dredge each piece of salmon into cassava flour mixture, then egg and finally the almond flour mix. Shake off excess and set aside. Repeat until all pieces are coated.

Spray coated salmon with a light spritz of avocado spray and place in the air fryer basket on middle rack. Set to air fryer mode and bake for 10 minutes at 400 degrees F. Serve with fries.

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Grilled Haddock with Lime & Caper Butter
PescatarianWhole30

Grilled Haddock with Lime & Caper Butter

by Reed Dunn

Nothing quite compares to dinner in the great outdoors here in the Pacific Northwest. The sounds of nature on a calm spring night sets the tone for this Grilled Haddock with Caper & Lime Butter.

If you’ve never tasted haddock, it most compares to cod. It’s a hearty-yet-light fish that I find to be a bit sweeter and more flavorful. It pairs so well with a side of grilled green beans and a spoonful of salty-citrus goodness from the Caper & Lime Butter.

Grilled Haddock with Lime & Caper Butter

Grilled Haddock with Caper & Lime Butter

Nothing quite compares to dinner in the great outdoors here in the Pacific Northwest. The sounds of nature on a calm spring night sets the tone for this Grilled Haddock… Print This
Serves: 2 to 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2-4 4-ounce haddock portions
  • 4 limes
  • 3 tablespoons butter (use ghee for Whole30)
  • 2-3 tablespoons capers, drained
  • 1 garlic clove, peeled
  • Himalayan pink salt
  • Cracked black pepper
  • Pinch red pepper flakes

Instructions

Preheat outdoor grill to 475 degrees F.

While grill is heating, slice 2 limes into ¼-inch rounds. You will need about 3 slices per haddock portion.

In a small cast iron pot, add butter (or ghee), juice of 2 limes, garlic clove, capers and a pinch of red pepper flakes. Use salt and pepper grinders to add in about 1 teaspoon Himalayan pink salt and ½ teaspoon cracked black pepper.

Once grill is heated, add cast iron pot to the grates to melt the butter and bring sauce to a simmer.

Add lime slices directly to the grill grate, creating a bed for the haddock. Place the haddock skin-side down onto the lime slices, brush the tops with Caper & Lime Butter and season generously with more Himalayan pink salt and cracked black pepper.

Close the grill lid and let cook for 10 minutes, undisturbed, until fish reaches an internal temperature of 145 degrees F. Use a spatula to carefully remove the fish.

Spoon Caper & Lime Butter onto each filet and serve.

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