Draw out the mild sweetness of these haddock fillets with a delectable gingery apricot glaze, which plays nicely with the orange-spiced sautéed kale. Fluffy rice and a snowfall of coconut chips seal the deal.
Cooking time25 minutes
Calories670 / serving
Allergens: Haddock, Mustard, Sulphites
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
While the rice cooks, remove the kale leaves from the stems; roughly chop the leaves, discarding the stems. Peel and mince the ginger.
In a large pan, heat a drizzle of oil on medium-high. Add the kale and sauté, stirring occasionally, 4 to 6 minutes, until wilted; season with ⅓ of the spice blend and S&P to taste. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with the remaining spice blend and S&P. Add the haddock to the pan and cook, 1 to 2 minutes on the first side, until golden brown. Flip the haddock; add as much of the ginger as you’d like (add ½ for a milder flavour). Cook, stirring the ginger occasionally, 1 to 2 minutes, until fragrant. Add the apricot preserves and 1 tbsp water (double for 4 portions); cook, spooning the glaze over the fish, 1 to 2 minutes, until cooked through and thoroughly glazed.
Divide the rice and kale between your plates. Top with the haddock and glaze. Garnish with the toasted coconut chips. Bon appétit!
Health Canada recommends cooking Fish to a minimum internal temperature of 70°C