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Broiled Haddock and Kohlrabi Rice with Kale Chiffonade

by Lindsay Cotter November 17, 2014

Broiled Haddock and Kohlrabi Rice with Kale Chiffonade

 

Broiled Haddock and Kohlrabi Rice with Kale Chiffonade

 

Today we have a very unique and nourishing recipe from one of our friend Christine. Christine is a health coach 

equipped with extensive knowledge in holistic nutrition and preventive health. She works with clients to help them make lifestyle changes that produce real and lasting results. - See more at her website HERE

This recipe will not only feed your body, but your mind! It's packed with all kinds of nutrient dense foods, including our fish of course! 

 

 

Servings: 2

Ingredients

  • ½ cup chicken stock
  • ¾ tsp champagne vinegar
  • 1 kale leaf, cut into chiffonade*
  • ½ cup sliced cremini mushrooms
  • 1 Tbsp chopped parsley + extra for garnish
  • 3 black Botija olives, sliced
  • 1 tsp coconut oil
  • salt and pepper, to taste (about ¼ tsp of each)

Directions

  1. Wash and peel kohlrabi. Cut into medium chunks. Place chunks into a food processor and pulse until a rice-like consistency is achieved. Place riced kohlrabi in to a clean dishtowel or cheesecloth, and squeeze out excess water.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add riced kohlrabi and sauté for 2-3 minutes. Add stock, vinegar, salt, and pepper. Reduce heat to medium-low and sauté for another 2-3 minutes.
  3. Stir in kale and mix well. When liquid is reduced to half, add in mushrooms, parsley, and olives. Cook for 3-4 minutes until greens and mushrooms are wilted.

 

*Chiffonade—a French term meaning “made of rags”—is a cutting technique for flat leafy foods such as herbs and leaves. To achieve a chiffonade, stack thin strips of the kale on top of one another, roll, and then slice to form ribbons. 

Haddock

  1. Preheat oven to 350° Fahrenheit.
  2. Lightly grease a baking dish with coconut oil or line with parchment paper. Place haddock fillets in the dish. Pour lemon juice over fish, and sprinkle with salt and pepper. Let sit for 3-5 minutes.
  3. Bake for 15-20 minutes, until opaque and slightly browned.
  4. Remove from oven and place under broiler for 1-2 minutes, until slightly charred. Note: If baking dish was lined with parchment paper, remove parchment paper before placing fish under the broiler.

 

Divide kohlrabi rice between two plates. Top with broiled haddock. Garnish rim of plate and top of haddock with chopped parsley, if desired. 

 

Notes: 

You can cut the vegetables a few days before, or make the kohlrabi rice a day or two in advance for an even faster weeknight meal. Just reheat in a non-stick frying pan or in a covered dish in the oven. 

 

Substitutions: 

 

Haddock 
Any white fish such as halibut or cod
 
Chicken Stock 
Chicken broth, or vegetable stock or broth 
 
Kale 
½ cup baby spinach or arugula 
 
Coconut Oil 
Macadamia nut oil 
 
Cremini Mushrooms 
Portobello or shiitake mushrooms 
 
Kohlrabi 
½ head of cauliflower 

 

Thanks so much Christine!

 

In Good Health,

Sizzlefish 




Lindsay Cotter
Lindsay Cotter

Author


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