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Pan-Seared Haddock with Orange-Basil Sauce

Sautéed Broccoli & Sweet Pepper Miscela Rice

Cooking time

30 minutes

Servings

4

Calories

630 /serving

Fresh oranges became a popular holiday tradition in North America during the ‘30s, when an orange was seen as an exotic but affordable treat. Our zesty orange sauce certainly brightens up this pan-seared haddock with a tangy tartness that pairs like a dream with fresh basil. Sauté spiced broccoli florets with garlic until tender, and serve this feast for the senses over rice dressed up with sweet pepper miscela.

We will send you:

  • 4 Haddock fillets
  • 1 Bunch of basil
  • 2 Garlic cloves
  • 1 Scallion
  • 1 Broccoli
  • 1 Orange
  • 315g White rice
  • 30g Sweet pepper miscela
  • 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Haddock, Milk, Mustard

You will need:

Medium pot
Large pan (non-stick if possible)
Zester
Peeler
Olive oil
4 tbsp Butter
Salt & pepper
Total Fat
22 g
Saturated Fat
9 g
Sodium
670 mg
Total Carbs
77 g
Sugars
3 g
Protein
33 g
Fibres
5 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, zest and juice the orange. Trim off and discard the bottom inch of the broccoli stem; cut the broccoli into bite-size florets; peel and slice the stem into rounds. Thinly slice the scallion, discarding the root end. Mince the garlic. Pick the basil leaves off the stems, discarding the stems.
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Sauté the broccoli
In a large pan (non-stick if possible), heat a drizzle of olive oil on medium. Add the broccoli florets and stem; sauté, stirring occasionally, 5 to 7 minutes, until beginning to brown. Add ½ the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add ¼ cup water and cook, 2 to 3 minutes, until the broccoli is tender and the liquid has evaporated; season with ⅓ of the spice blend and S&P to taste. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Cook the haddock
In the same pan, heat a drizzle of olive oil on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with the remaining spice blend and S&P. Add the haddock* 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. Reserve the pan.
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Make the orange-basil sauce
In the same pan, heat a drizzle of olive oil on medium-high. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the orange juice, up to ½ the orange zest (to taste) and 4 tbsp butter. Cook, stirring frequently, 1 to 2 minutes, until the sauce has thickened. Off the heat, add ⅔ of the basil (finely chop before adding).
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Finish & serve
To the pot of rice, add the sweet pepper miscela, remaining basil and as much scallion and remaining orange zest as you’d like; drizzle with olive oil and season with S&P to taste. Divide the finished rice and broccoli between your plates. Top with the haddock. Spoon the orange-basil sauce over the haddock. Bon appétit!

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