Blackened Haddock

Growing up I was never a fan of fish.  I know someone from Nova Scotia not liking fish seems odd, but I just never liked it.  I did eat the odd piece of lobster dripping in butter or smothered in mayo in a lobster roll, and there were fried clams now and the from John's Lunch, a little diner in Dartmouth, where time seems to have stood still, certainly not health food by any stretch of the imagination.  As an adult I became a little more adventurous and branched out into the steamed clams, mussels on occasion and I was even brave enough to try some Oysters on the half shell, doused with hot sauce, which by the way didn't help.

While I'm still not overly fond of a lot of fish, I do love Haddock something I never thought I would say (and my mother never thought she would hear).  Some of my favorite ways to enjoy it are pan fried of course, garlic parmesan crusted , and blackened.  Blackened anything is good in my books. All you need is some fresh Haddock, a cast iron pan, some blackening spices and your good to go.

Blackened Haddock
1/2 tsp onion powder
1/2 tsp granulated garlic (or garlic powder)
1/2 tsp crushed red chilis
1/4 tsp oregano
1/2 tsp thyme
1/2 tsp paprika
1/4 tsp sea salt
1/8 tsp fresh ground black pepper
large pinch of cayenne pepper
1 - 1 1/2 lbs fresh haddock fillets
2 - 3 tbsp butter melted

Combine all spices in a spice grinder, mortar and pestal or blender and grind till smooth. **Warning - this spice mixture is spicy adjust according to your taste**

Preheat cast iron skillet about 5 mins ( till a drop of water sizzles).
Brush both sides of fish with melted butter and coat in spice mixture. Add fish to hot pan and drizzle with remaining butter. Grill  approx. 3 mins or until spices are blackened, turn fish over and do the same.  Cook until the fish is opaque and flakes easily with a fork.

The pictures don't do this meal justice.  I had a relatively new cast iron skillet so the spices stuck to the pan when I flipped my fish :-(  Regardless, this is a great way to enjoy haddock.

I served it with spicy carrot fries and seven grain salad.  I also don't use tartar sauce with any fish.  A squeeze of  lemon or some Tzatziki.  It may seem like an unlikely combo but it works for me.  I also use Tzatziki in Tuna salad instead of mayo.

If you haven't tried blackened haddock (or chicken, or steak) I urge you to give it a try.

~~Jackie