Basque-Style Haddock Recipe

Basque-Style Haddock Recipe

You can use HADDOCK in any recipe that calls for a firm, white-fleshed fish. This dish is from the northern coast of Spain. The Basques like a little kick of heat from dried red peppers. Sherry vinegar balances it perfectly.

Basque-Style Haddock 

Serves 4 

1 1/2 lbs. thick haddock fillet (or a similar white fish like hake), sliced into four portions 
1/2 cup extra virgin olive oil 
8 cloves garlic, peeled and sliced crosswise into thin rounds 
1 teaspoon hot red pepper flakes 
2 tablespoons sherry vinegar  
Sea salt and freshly cracked black pepper to taste 

Pat the fillets dry and season them with a good pinch of salt and pepper. 

Heat the olive oil in a small skillet. Gently fry the garlic and the hot red pepper flakes in the oil, stirring until the garlic slices turn golden and set aside off the heat. 

Spoon out four tablespoons of this aromatic oil into a well-seasoned larger skillet that is big enough to hold the four fillets comfortably; heat it to shimmering hot. Place the fillets in the hot skillet, flesh-side down, and sear about two minutes, undisturbed, until they begin to brown. Flip the fillets and give them about three more minutes so the skin crisps and the fish begins to cook through. Control the heat so the pan stays hot, but not smoking. You don’t want the pan juices to burn. 

Take the skillet off the fire and remove the fish to warm plates; cover it loosely with a sheet of aluminum foil to keep it warm while you finish the sauce. Put the pan back on a low flame to warm the juices that remain from the fish searing.  Stir in the reserved small skillet-full of olive oil, golden garlic, and red pepper flakes.  

Add the sherry vinegar – careful, it will spatter a bit at first. Spoon the sauce, garlic slices and all, over the fillets and serve. 

Local Ingredient Source: 
Fresh haddock fillets – available by the at your local Mac’s Seafood Market 

Recipe Courtesy of Mac’s Seafood. All rights reserved.