Pan-Seared Haddock with Red Pepper Caper Relish
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.
Servings: 2
Ingredients
- 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
- Salt
- Pepper
Instructions
- 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.