AuthorMike EgrieCategory, DifficultyIntermediate
Warm Moroccan Haddock and Carrot Salad
Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 4 (6-oz.) Haddock fillets, each cut into 6 large chunks
 1 ½ tsp cumin seeds
 1 ½ tsp smoked paprika
 2 tsp canola or grapeseed oil
 1 ¼ cups orange juice, divided
 1 lb baby carrots, halved lengthwise
 2 tsp honey
 10 pitted kalamata olives, halved
  cup golden raisins
 2 tbsp thinly sliced fresh mint leaves
 1 tbsp pine nuts, toasted
 1 tsp fresh lemon juice
1

Preheat oven to 350°F. Place a baking sheet in oven to preheat. Thread haddock chunks onto 4 (8-inch) wooden skewers,* leaving a small space between each fish piece. Sprinkle cumin seeds on all sides, then sprinkle with smoked paprika to taste. Set aside.

2

Heat oil in a large nonstick skillet over medium-high heat. Add haddock skewers; cook 1 to 2 minutes per side or just until golden. Transfer skewers to preheated baking sheet; bake 5 minutes or until fish flakes easily with a fork. Cover loosely with foil to keep warm.

3

Meanwhile, return skillet to heat. Add 1 cup of the orange juice; cook and stir to loosen up browned bits. Add carrots; cook and stir until carrots are fork-tender and orange juice has reduced to a thick glaze. Add additional orange juice, 1 tablespoon at a time, if needed. Remove skillet from heat, and stir in honey, olives and golden raisins. Transfer carrot mixture to a serving platter. Sprinkle with mint, pine nuts, lemon juice, and freshly ground black pepper to taste. Top with haddock skewers, and serve.

*Soak skewers 30 minutes before cooking to prevent burning.

Make it a meal: Serve with tabbouleh and a tomato salad.

Culinary: How to toast pine nuts
Place pine nuts in a dry skillet. Cook over medium-low heat, stirring frequently, 3 minutes or until golden in spots.

Nutrition: Haddock
Haddock are a member of the cod family. Haddock have firm, white flesh that is somewhat finer than cod. A 3-oz. cooked serving of haddock provides 100 calories and 1g total fat.

 

Ingredients

 4 (6-oz.) Haddock fillets, each cut into 6 large chunks
 1 ½ tsp cumin seeds
 1 ½ tsp smoked paprika
 2 tsp canola or grapeseed oil
 1 ¼ cups orange juice, divided
 1 lb baby carrots, halved lengthwise
 2 tsp honey
 10 pitted kalamata olives, halved
  cup golden raisins
 2 tbsp thinly sliced fresh mint leaves
 1 tbsp pine nuts, toasted
 1 tsp fresh lemon juice

Directions

1

Preheat oven to 350°F. Place a baking sheet in oven to preheat. Thread haddock chunks onto 4 (8-inch) wooden skewers,* leaving a small space between each fish piece. Sprinkle cumin seeds on all sides, then sprinkle with smoked paprika to taste. Set aside.

2

Heat oil in a large nonstick skillet over medium-high heat. Add haddock skewers; cook 1 to 2 minutes per side or just until golden. Transfer skewers to preheated baking sheet; bake 5 minutes or until fish flakes easily with a fork. Cover loosely with foil to keep warm.

3

Meanwhile, return skillet to heat. Add 1 cup of the orange juice; cook and stir to loosen up browned bits. Add carrots; cook and stir until carrots are fork-tender and orange juice has reduced to a thick glaze. Add additional orange juice, 1 tablespoon at a time, if needed. Remove skillet from heat, and stir in honey, olives and golden raisins. Transfer carrot mixture to a serving platter. Sprinkle with mint, pine nuts, lemon juice, and freshly ground black pepper to taste. Top with haddock skewers, and serve.

Warm Moroccan Haddock and Carrot Salad
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