Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
4(6-oz.) Haddock fillets, each cut into 6 large chunks
1 ½tspcumin seeds
1 ½tspsmoked paprika
2tspcanola or grapeseed oil
1 ¼cupsorange juice, divided
1lbbaby carrots, halved lengthwise
2tsphoney
10pitted kalamata olives, halved
⅓cupgolden raisins
2tbspthinly sliced fresh mint leaves
1tbsppine nuts, toasted
1tspfresh lemon juice
1
Preheat oven to 350°F. Place a baking sheet in oven to preheat. Thread haddock chunks onto 4 (8-inch) wooden skewers,* leaving a small space between each fish piece. Sprinkle cumin seeds on all sides, then sprinkle with smoked paprika to taste. Set aside.
2
Heat oil in a large nonstick skillet over medium-high heat. Add haddock skewers; cook 1 to 2 minutes per side or just until golden. Transfer skewers to preheated baking sheet; bake 5 minutes or until fish flakes easily with a fork. Cover loosely with foil to keep warm.
3
Meanwhile, return skillet to heat. Add 1 cup of the orange juice; cook and stir to loosen up browned bits. Add carrots; cook and stir until carrots are fork-tender and orange juice has reduced to a thick glaze. Add additional orange juice, 1 tablespoon at a time, if needed. Remove skillet from heat, and stir in honey, olives and golden raisins. Transfer carrot mixture to a serving platter. Sprinkle with mint, pine nuts, lemon juice, and freshly ground black pepper to taste. Top with haddock skewers, and serve.
*Soak skewers 30 minutes before cooking to prevent burning.
Make it a meal: Serve with tabbouleh and a tomato salad.
Culinary: How to toast pine nuts Place pine nuts in a dry skillet. Cook over medium-low heat, stirring frequently, 3 minutes or until golden in spots.
Nutrition: Haddock Haddock are a member of the cod family. Haddock have firm, white flesh that is somewhat finer than cod. A 3-oz. cooked serving of haddock provides 100 calories and 1g total fat.
Ingredients
4(6-oz.) Haddock fillets, each cut into 6 large chunks
1 ½tspcumin seeds
1 ½tspsmoked paprika
2tspcanola or grapeseed oil
1 ¼cupsorange juice, divided
1lbbaby carrots, halved lengthwise
2tsphoney
10pitted kalamata olives, halved
⅓cupgolden raisins
2tbspthinly sliced fresh mint leaves
1tbsppine nuts, toasted
1tspfresh lemon juice
Directions
1
Preheat oven to 350°F. Place a baking sheet in oven to preheat. Thread haddock chunks onto 4 (8-inch) wooden skewers,* leaving a small space between each fish piece. Sprinkle cumin seeds on all sides, then sprinkle with smoked paprika to taste. Set aside.
2
Heat oil in a large nonstick skillet over medium-high heat. Add haddock skewers; cook 1 to 2 minutes per side or just until golden. Transfer skewers to preheated baking sheet; bake 5 minutes or until fish flakes easily with a fork. Cover loosely with foil to keep warm.
3
Meanwhile, return skillet to heat. Add 1 cup of the orange juice; cook and stir to loosen up browned bits. Add carrots; cook and stir until carrots are fork-tender and orange juice has reduced to a thick glaze. Add additional orange juice, 1 tablespoon at a time, if needed. Remove skillet from heat, and stir in honey, olives and golden raisins. Transfer carrot mixture to a serving platter. Sprinkle with mint, pine nuts, lemon juice, and freshly ground black pepper to taste. Top with haddock skewers, and serve.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
