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1 Ingredient 3 Ways: Snapper Haddock

FEATURED ITEM: 1 Ingredient 3 Ways: Snapper Haddock

Snapper Haddock are the smaller, wild-caught haddock that local fisherman catch on Georges Bank. A great choice for local, wild-caught fish, the Snapper Haddock are sourced by our partner, Foley Fish, from a variety of fishing vessels using otter trawls that land their harvests in New Bedford, Boston and Gloucester.

These haddock are petite and sweet and cook quickly, making them an ideal dinner option for busy families looking to eat healthfully.

Here are three ideas for cooking this sweet, white fish:

 

Snapper Haddock, Mediterranean Style 

Season the fish with salt and pepper. Then, cover it with pitted black olives, artichoke hearts, roasted red peppers, chopped red onion and fresh thyme. Drizzle with olive oil.  Bake until cooked through and flaky. Serve with greens or rice.

Pan-Seared Snapper Haddock

Make a simple sauce for the fish in a non-stick saute pan. Heat 1 cup of chopped tomatoes and cook them until soft. Add chopped basil to the pan. That’s the sauce! Then, in a second saute pan, pan sear the fish for 2 minutes on the first side and 2 or 3 minutes after you flip it. Top with sauce and serve with sautéed kale and rice.

Snapper Haddock with Pasta and Cream Sauce

Cook pasta as usual. Add broccoli to the boiling pasta at the end of the cooking time.

Grill or pan sear the fish. In a sauce pan, combine one cup of cream and one cup of stock. Add 2 finely chopped green chilies, two minced garlic cloves, and the juice and rind of one lemon. Bring sauce to a boil, reduce heat and simmer for 4-5 minutes. Stir the sauce into the pasta and top with fish. Serve with green salad.