Sunday, March 6, 2011

Baked Haddock with Nepalese Dal

Once again I set out to buy one thing, but ended up with something else. Tonight I was looking for some nice wild Atlantic salmon to poach and serve over the lentils, but ended up with some very fresh haddock. So I baked it with a little tamari, mirin, sauteed red peppers and Victoria Taylor's Toasted Sesame Ginger Seasoning.


Place the fillets in a baking dish, or on a cast iron skillet. I used my new Mario Batali pizza pan, which worked well. Sprinkle the fillets with tamari, mirin, red peppers (I sauteed them quickly in just a little canola oil and tamari to soften), and a sprinkle of the sesame ginger seasoning:


Chop 1/2 bag of baby carrots. Saute in a little canola oil and about 1 tbsp of butter. Cook in a cast iron skillet over high heat until just golden. Add the juice of 1/2 small lemon, a tsp of mirin, and some fresh chopped dill and saute for another 30 seconds, then remove from the heat.



Bake the fish in a 425 degree oven for 5 minutes. Then turn on the broiler for 2-3 minutes. Place the fillets over lentils, and serve with a side of carrots. The mix of flavors was really tasty, and this one definitely falls into the category of a healthful meal.

2 comments:

  1. Ginger seasoning provides a full savor to the lentils recipe.

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