Pan-Seared Haddock with Basil Pesto Cream Sauce

Pan-Seared Haddock with Basil Pesto Cream Sauce

Printable recipe for Pan-Seared Haddock with Basil Pesto Cream Sauce provided by Ace Champion & Cooks Corner, Green Bay.

PAN-SEARED HADDOCK WITH BASIL PESTO CREAM SAUCE Ace Champion

Serves 4 ( 8 oz.)

 

HADDOCK:

2 lbs. Iceland Haddock loins                                 

2 Tbs fish/seafood seasoning (or salt & pepper)

2 Tbs California Garlic, granulated (or regular granulated garlic)

3 Tbs 50/50 olive oil blend (or plain cooking oil)

1 Tbs fresh lemon juice

1/4 cup white wine (to baste fish)

 

Season fish fillets with seasoning (or salt & pepper), then rub with a little oil. Let them rest for about 10 minutes, so the fish absorbs all the flavors. Before frying, pat off any excess liquid remaining on the fish, with paper towels. Heat a large frying pan with olive oil and place the fillets in the pan. Cook on high for about 4 minutes. Turn and cook the other side for another 1-2 minutes (depending on thickness of fillets). Transfer fish to a baking dish. Pour the wine over the fish and allow to finish in a pre-heated 300° oven for about 10-15 minutes or until internal temperature is about 155°. Drizzle with fresh lemon juice and serve immediately with sautéed asparagus. Also delicious with rice, mashed potatoes or couscous.

 


BASIL PESTO SAUCE:

1 cup white wine (semi-sweet)

3 Tbs basil pesto

1 cup heavy whipping cream

1 tsp lemon juice

2 Tbs fresh basil (chiffonade cut)*

1/4 cup butter

 

In a medium skillet on medium-high heat add the wine and reduce by half. Add the basil pesto and mix well. Allow to cook for about 1 minute, then add the cream and lemon juice. Cook the sauce until it thickens like a smooth alfredo sauce. Add in the fresh basil. Turn off the burner and add butter .Continue  to mix until the sauce is as one. Turn the burner on high and cook until sauce comes to a boil. Serve immediately or soon after. Note: if sauce is too thick, thin it with a little wine. If it’s too thin, continue to cook until it thickens.


Presentation: Spoon a generous amount of sauce in the middle of your plate. Place the fish on top of the sauce. Place a little of the fresh basil in the middle and top with a slice of lemon. Serve and enjoy!



*Chiffonade cut : Stack basil leaves into a flat pile. Roll the leaves up tightly. Cut this strips off the roll.

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