Pan Seared Haddock with Strawberry Salsa

Menu Suggestion

Foodie Lit

Pan Fried Haddock with Strawberry Salsa (3).jpeg

This Pan Seared Haddock is just so pretty with Strawberry Salsa on top! We all love food that looks as good as it tastes. Haddock, with its mild, slightly sweet taste. has a delicate flavor that goes with almost any side dish. For those who don’t like a “fishy taste,” this is the fish for you. Haddock is firm but easily flakes, as you can see in the picture. There is no breading—the appearance is from the searing which gives a great golden color and slight crust on the outside, keeping the more delicate texture on the inside. A fabulous combination. If you have some fish left over, place the fish in a taco with salsa on top. Tasty and easy to eat. Recipe is below.

Review & Recipe

This is a book with a lot of food in it, wonderful for a foodie like me! Interspersed with the food is a murder, addiction and relationship crises. I asked author Leslie Hooton if food was a unified in After Everyone Else. She responded, “Not only do I think food is a unifier, it can create both funny and touching scenes. That is why food appears in so many great books; it is also the source of memory. And I love writing about memory.”

In the exciting opening paragraphs of the novel, main character Bailey Edgeworth, restaurant designer, is arrested for murdering her ex-husband. Her DNA is all over his apartment and they argued before his death. Want to know who is guilty? You have to read almost to the end of the novel to find out!!

Pan Seared Haddock with Strawberry Salsa

Serves 2-3

Haddock

1 pound haddock

2 tsp chili powder

1/2 tsp ground cumin

1 tsp salt

3 tbsp oil for cooking

Strawberry Salsa

1 cup fresh strawberries, hulled and chopped

1/2 cup tomato, chopped

1/4 cup red onion, minced red

2 tbsp parsley, chopped

1 tbsp fresh lemon or lime juice

1 teaspoon minced jalapeño, optional

1/2 tsp salt

Combine strawberry salsa ingredients in a small bowl. To save time, you may make the salsa a day ahead of time. Cover and refrigerate until ready to serve.
Pat haddock dry with paper towels. Place haddock in a dish with sides. Mix chili powder, cumin and salt. Season fish on both sides. Set aside.
Heat oil in a large skillet over medium-high heat for 1 minute or until pan is hot. Place haddock pieces in the hot skillet and cook for 3-4 minutes on each side or until fish is slightly browned.
With a fork, flake fish into large chunks. Top with Strawberry Salsa and serve.

Expandthetable suggestions

Substitutes for haddock: Use any firm white fish, such as cod, pollock, halibut or tilapia. Fresh and wild caught is optimal, when you can get them.

Substitutes for strawberries in salsa: Try mangos, peaches, clementines or kiwis. Try mixing them! You want a sweet and soft fruit for salsa.

Heat: Omit jalapeño if you like a more mild taste or double it if you love heat!

Adapted from sizzlefish.com