It’s been unseasonably warm the past few days in Seattle, and the last thing I’ve wanted to do is heat up my kitchen. This two-skillet stovetop dish was inspired by a recent delivery the Sizzlefish team sent me to try out.
The mail-order seafood company is Whole30 Approved, and their Whole30 sampler box includes 10 individually packed servings. Among the box were two portions of haddock, a saltwater fish that’s a fast-cooking protein with a hearty texture. It’s a fish I don’t often cook with, and having it in this sample inspired a weeknight dish that comes together in about half an hour.
The haddock serves as a vessel for a skillet caper relish that comes together in about 10 minutes and adds so much flavor to the plate. This relish would go well on cod, tilapia or any white fish.
- ½ red bell pepper, diced (about ½ cup)
- 1 shallot, diced
- 2 cloves garlic, minced
- 3 tablespoons capers
- 1 lemon
- 2 tablespoons fresh parsley, minced
- 2 haddock filets (4 to 6 ounces each)
- 4 tablespoons avocado oil
In a medium skillet, add 2 tablespoons avocado oil over medium heat. Add diced shallot and cook, stirring, for 2 minutes. Add in minced garlic and cook another 1 to 2 minutes.
Reduce heat to low and add in capers, along with zest of 1 lemon and juice of half a lemon. Reserve other lemon half for serving. Stir until heated through, about 3 to 5 minutes, until peppers are cooked through but not soggy.
Stir in fresh parsley and season with a pinch of salt and pepper. Remove from heat until ready to serve.
In a large skillet, heat other 2 tablespoons avocado oil over high heat. While oil is heating, use a paper towel to dry haddock filets. Season both sides with salt and pepper.
Once oil is heated, add haddock, skin side down, and cook for 4 minutes. Use a fish spatula to carefully flip the filets and cook for an additional 2 to 3 minutes.
Plate filets, skin side down, and top with a few tablespoons of Red Pepper Caper Relish. Serve with vegetables of your choice and a wedge or slices of reserved lemon half.