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Easy prep
One pot

Pan-Fried Haddock

with Brown Butter Quinoa, Kale & Golden Raisin Salad

Cooking time

20 minutes




780 /serving

On the menu tonight: superb, flakey haddock fillets pan-fried and paired with a warm multicoloured quinoa salad. Not just any quinoa salad, though—it’s filled with sautéed kale, plump golden raisins and crunchy almonds first sautéed in brown butter. You’ll dress it in a zingy sherry vinaigrette and top the whole shebang with fresh cilantro, to make this 20-minute meal a textural and flavourful masterpiece.

We will send you:

  • 2 Haddock fillets
  • 1 Bunch of cilantro
  • 90g Radishes
  • 100g Chopped kale
  • 25g Diced onions
  • 225g Pre-cooked multicoloured quinoa
  • 32g Golden raisins
  • 25g Sliced almonds
  • 15ml Sherry vinegar
  • 7.5g Golden haddock spice blend (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)

Contains: Fish, Milk, Sulphites, Almonds

You will need:

Medium pan (non-stick if possible)
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
45 g
Saturated Fat
11 g
870 mg
Total Carbs
64 g
15 g
37 g
10 g
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Cook the haddock
In a medium pan (non-stick if possible), heat a drizzle of olive oil on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with the spice blend and S&P. Add the fish* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Mise en place
While the fish cooks, roughly chop the cilantro leaves and stems. Quarter the radishes. Using a knife, poke a small hole in the bag of quinoa. Microwave the quinoa, 1 to 1 ½ minutes on high, turning halfway through.
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Start the warm salad
In the reserved pan, melt 2 tbsp butter on medium-high (double for 4 portions). Once the foam from the butter subsides, continue stirring and swirling the pan, 1 to 2 minutes or until deep golden brown and nuttily fragrant (be careful not to overcook—the butter can burn). Reduce the heat to low and stir in the almonds, radishes and onions; cook, 1 to 2 minutes, until warmed through. Season with S&P to taste.
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Finish the warm salad & serve
To make the vinaigrette, in a small bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions). Add the kale and raisins to the pan with the almond mixture. Cook on medium-high, stirring frequently, 2 to 3 minutes, until the kale is wilted.  Add the quinoa and drizzle with ½ the sherry vinaigrette; season with S&P to taste. Divide the warm salad and cooked fish between your plates. Drizzle with the remaining vinaigrette and garnish with the cilantro. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.