White Vinegar-Glazed Haddock Fillet with Arugula
- Anise seed6 g20 kcal
- Arugula1 bunch21 kcal
- Asafoetida2 g6 kcal
- Avocado oil15 ml133 kcal
- Black beans146 g498 kcal
- Haddock fillet228 g169 kcal
- Horseradish root216 g104 kcal
- Parsley1 bunch18 kcal
- Rosemary1 sprig3 kcal
- Sea salt6 g0 kcal
- White vinegar165 ml30 kcal
- Yellow squash1 piece38 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tex-mex-inspired comfort food: tender haddock fillet paired with arugula, yellow squash and horseradish root and black beans, finished with parsley and rosemary and a hit of asafoetida and anise seed. 1. Pat the haddock fillet dry and season with sea salt, asafoetida and anise seed. 2. Heat avocado oil in a heavy pan and braise the haddock fillet until it develops a deep golden crust, about 22 minutes. 3. Add arugula, yellow squash and horseradish root to the pan and cook until just tender, stirring in parsley and rosemary for fragrance. 4. Cook the black beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of white vinegar before serving hot.