2 Sizzlefish Haddock fillets thawed
2 grape tomatoes
½ cup white onion, diced
1 cup long-grain rice
2 cups water
½ cup frozen peas
¼ tsp. saffron threads
2 garlic cloves
¼ cup parsley, chopped
Salt and pepper to taste
Roughly chop the tomatoes and place in a blender with the garlic cloves and onion.
Blend on high until smooth.
Transfer the mixture to a large skillet, add the saffron threads and heat to a boil.
Once boiling, add the rice and water to the skillet. Reduce the heat to medium-low, cover and cook 15 minutes or until the rice has absorbed the liquid.
Remove the cover, stir in the peas then make two wells in the rice to add the haddock.
Sprinkle each fish with salt and pepper.
Cover and cook another 5-7 minutes until fish is flaky.
When finished, stir the chopped parsley into the skillet and serve the haddock over the rice mixture with.
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May 11, 2022
March 02, 2022
We’re spicing up taco night with these blackened fish tacos! A smoky spice blend coats tender haddock before searing to perfection. Finished with a tropical mango salsa, this recipe has all the makings for a fiesta done right!