Lemon Caper Haddock with Pimiento
Lemon Caper Haddock with Pimiento is a colorful dish that’s also so tasty! Bring your “every day” fish to a whole new level of deliciousness.
Ingredients
FISH
- 4 large haddock fillets, pat dry
- 1/2 cup unbleached all-purpose flour, or as needed
- 1 tsp. ground Himalayan sea salt, or to taste
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 1/2 tbsp. clarified butter tips & tricks
- 1 tbsp. freshly squeezed lemon juice tips & tricks
SAUCE
- 1/2 tbsp. clarified butter tips & tricks
- 1 large clove garlic, pressed
- 2 tbsp. diced pimiento
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 tsp. lemon zest
- 1 1/2 tbsp. capers, rinsed and drained
- 1 tbsp. finely chopped parsley, for garnish tips & tricks
Directions
- In a shallow dish, add flour, salt and pepper; stir to combine.
- Working with one at a time, dredge fillets in the flour mixture, coating them very well on both sides. Shake off any excess flour and set aside.
- In a large skillet over medium-high heat, add 1 tbsp. clarified butter and lemon juice; swirl the pan to blend the ingredients.
- When it gets hot, place the fillets and pan fry until golden, about 2:30 to 3 minutes. Flip them and fry the other side until golden as well.
- When done, transfer the fillets to warm serving plates.
- In the same skillet, add 1/2 tbsp. clarified butter before adding pressed garlic; sauté for 30 seconds.
- Add pimiento and stir quickly for 15 seconds. Add freshly squeezed lemon juice, lemon zest, and capers; sauté for 30 seconds.
- Sprinkle parsley over the fillets, spoon the sauce over and serve immediately.