This is a quick and easy seared haddock recipe. As you can see, I served it with my fried lemon rice and my recipe can be found below. The combination works wonderfully together.
For eggs, all you need to do is set the temperature to 62c and then place the eggs in the water bath and leave them for an hour. Done!
Anyway, back to the seared haddock, you could just as easily serve it with roast potatoes or no carbs at all. Garam masala seared haddock is nice served with a fresh green salad.
As part of my commitment to use more olive oil in my cooking, I seared the fish in a few tablespoons of Cardiasoil olive oil which was great. You could use other oils too.
The garam masala is easy to make. Those who have been reading my blog for a while will know I have quite a few recipes. To make this garam masala seared haddock, I used my curry powder recipe. Yes, curry powder is just another name for garam masala.
You could also us a good quality store bought brand.
If you love this recipe try my other Indian fish recipes which are equally as good:
Baked Thai Salmon
Salmon Curry with Broccoli
Salmon with cashew & corriander sauce
Tandoori Salmon Tikka with soy sauce and garlic
Spicy Salmon Fillet baked in Banana Leaf
Salmon with a creamy saffron sauce
Keralan Fish Curry
Goan Fish Curry
Halibut Fish Curry
Fish Curry with Coconut & Chilli
Spicy Fish Curry with Naga Chillies
Garam Masala Seared Haddock
- 4 x haddock fillets
- 1 teaspoon turmeric
- 3 tablespoons garam masala
- 3 tablespoons olive oil or ghee
- Salt and pepper to taste
- Dust the haddock fillets equally with the turmeric and rub it into the flesh.
- Now do the same with the garam masala.
- Heat the oil in a large frying ban and fry the haddock fillets for about two minutes per side until the fish flakes easily but isn't falling apart.
- Season with salt and pepper to taste and serve.
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Thursday 21st of July 2016
Can you grill the haddock?
Tuesday 26th of July 2016
Friday 14th of February 2014
Seared Haddock i never had listen about this amazing dish. looking so yummy.
Saturday 15th of February 2014
Snigdha (Snig of Snig's Kitchen)
Wednesday 16th of October 2013
Looks lovely, Dan!
A recipe as good as one from the Incredible Spicemen themselves!
Wonderful work, as ever.
Never expected anything else.
Hope all is well Love Snigdha
Thursday 21st of November 2013
Always nice to hear from you. :-)