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Piri Piri Crusted Haddock with Baby Arugula Salad
Piri Piri Crusted Haddock with Baby Arugula Salad
A slightly spicy crusting kicks up the flavour of our wild harvested Haddock.
- Serves: 6
- Meal type: Entrées
- Species: Haddock
Ingredients
- 6 x 125 g High Liner Foodservice Haddock Loins IQF # 6587, thawed
- 180 mL panko bread crumbs
- 15 mL piri piri spice
- 15 mL fresh parsley, chopped
- 15 mL honey
- 2 litres baby arugula
- 1 small red pepper, julienned
- 1 small yellow pepper, julienned
- 180 mL slivered almonds
- 1 avocado, cut into chunks
- For the Honey Lime Dressing
- 120ml Light Olive Oil
- 120ml Lime Juice
- 30ml Honey
- 5ml Dijon Mustard
Method
- Mix panko, piri piri spice and parsley
- Brush presentation side of fish with honey and season both sides.
- Gently pat panko mixture onto presentation side of fish.
- Bake in oven @ 350°F (180°C) for 10-12 minutes or until done.
- Place dressing ingredients, except olive oil, into a high speed blender.
- Blend at high speed and add in olive oil in a thin steady stream, season to taste.
- Assemble salad with remaining ingredients, dress and serve with Piri Piri Haddock.
