Best Seared Madras Haddock With Broccoli Sauce Recipes

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CAVATAPPI WITH BROCCOLI SAUCE



Cavatappi with Broccoli Sauce image

This rustic pasta sauce consists of mainly one ingredient: broccoli. The broccoli is boiled until very tender and then mashed with a fork. Simply toss the mashed broccoli with pasta water and some cheese to make a delicious and nutritious sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
3 1/2 cups broccoli florets (about 10 ounces)
12 ounces cavatappi
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1/2 cup grated Pecorino-Romano cheese, plus more for topping
Freshly ground pepper
1 tablespoon fresh lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
  • Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
  • Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.

Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 654 milligrams, Carbohydrate 67 grams, Fiber 5 grams, Protein 20 grams, Sugar 4 grams

PAN FRIED HADDOCK WITH LEMON HERB SAUCE



Pan Fried Haddock With Lemon Herb Sauce image

Make and share this Pan Fried Haddock With Lemon Herb Sauce recipe from Food.com.

Provided by Jane Gib

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons parsley, chopped
4 tablespoons coriander, fresh chopped
1 lemon, juice and zest of
2 garlic cloves, crushed
1 teaspoon ground cumin
4 (5 ounce) haddock fillets
85 g watercress, chopped
2 teaspoons olive oil
seasoning
2 cups water

Steps:

  • Blend the herbs, lemon zest, juice, garlic and cumin with 1 tsp olive oil, seasoning and water.
  • Heat 1 tsp olive oil in a shallow non-stick frying pan, season the haddock and place in the pan, skin side down.
  • Cook for 4 minutes over a high heat, until golden. Turn and cook same as other side.
  • Remove the pan from the heat and leave the fish in pan for 5 min, until flesh is cooked through.
  • Place the fish on a bed of watercress and pour the lemon sauce over.
  • You can serve with couscous or rice.

Nutrition Facts : Calories 136.4, Fat 3.1, SaturatedFat 0.5, Cholesterol 77.1, Sodium 320.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.4, Protein 24.2

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