Ginger & Apricot Glazed Haddock

with Sautéed Kale & Crispy Coconut

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

Nutrition per serving:
  • Total Fat: 18g
  • Sugars: 12g
  • Saturated Fat: 9g
  • Protein: 36g
  • Sodium: 560mg
  • Fibres: 8g
  • Total Carbs: 95g

Allergens: Haddock, Mustard, Sulphites

We will send you:

  • 2 Haddock fillets
  • 20g Ginger
  • 1½ Bunch of kale
  • 165g White rice
  • 25g Toasted coconut chips
  • 40g Apricot preserves
  • 7g Among the Orange Groves spice blend (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)

You will need:

  • Medium pot
  • Large pan
  • Peeler
  • Oil
  • Salt & pepper



Cook the rice

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.


Mise en place

While the rice cooks, remove the kale leaves from the stems; roughly chop the leaves, discarding the stems. Peel and mince the ginger.


Sauté the kale

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.


Cook & glaze the haddock

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.


Plate your dish

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