As we continue to work through our stash of haddock from a deep sea fishing trip, we decided to build upon flavours that go very well with white fish…garlic, butter, and wine!
We served this over angel hair pasta with Garlic Snow Peas (Recipe coming soon!) on the side. Suffice to say, if you make this complete meal, you will end up with a happy belly and a solid bit of garlic-driven mosquito protection.
Time: 25 Minutes
- Haddock Fillets
- Dry White Wine
- Heavy Cream
- Optional: Red Pepper Flakes
- Peel and slice your garlic, pat your haddock fillets dry, and heat some butter in a cast iron pan.
- When your butter is hot, add your haddock fillets skin side down to your pan. Then, add your garlic atop, and sear for about 3 minutes.
- Flip, and cook for another 3 minutes on the other side.
- Add your wine, and bring everything to a simmer.
- When your fish is nice and flaky (internal cook temp of at least 145 degrees F), remove from the pan, and plate.
- Turn the heat off, and slowly whisk in your cream to fortify your garlicy wine into a sauce.
- Pour the sauce over your fish.
- Devour and Enjoy!