Pan-Seared Haddock with Red Pepper Caper Relish

Pan-Seared Haddock with Red Pepper Caper Relish cover

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Pan-Seared Haddock with Red Pepper Caper Relish

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Ingredients

Warning0 allergens identified

Pan-Seared Haddock with Red Pepper Caper Relish

½ red bell pepperdiced

1 shallotdiced

2 cloves garlicminced

3 tablespoons capers

1 lemon

2 tablespoons fresh parsleyminced

2 haddock filets

4 tablespoons avocado oil

Salt

Pepper

Instructions

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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.

Nutrition

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Tips & Tricks (5)

Dry Your Fish Thoroughly 🎯
Pat haddock filets completely dry with paper towels before searing—moisture is the enemy of a golden crust and prevents proper browning.
Prep Your Relish First ⏱️
Dice shallots and red peppers finely and have all ingredients prepped before you start cooking, allowing you to build the relish quickly while fish rests.
Don't Flip Too Early 🍳
Let the fish sear undisturbed for 3-4 minutes skin-side down to develop a crispy exterior; resist the urge to move it around in the pan.
Finish with Cold Butter & Lemon 🍋
After removing fish, add a knob of cold butter to the relish and finish with fresh lemon juice to brighten the capers and create a silky sauce.
Use Room Temperature Fish 🌡️
Remove haddock from refrigeration 10-15 minutes before cooking for even heat distribution and more tender, flaky results throughout the fillet.