Pan-Seared Haddock with Peruvian Crust
A keto-friendly dish featuring haddock with a crispy Peruvian-inspired crust. Perfect for a low-carb dinner option.
Ingredients
- ●4 Haddock fillets
- ●1 cup Peruvian Crust (see below)see notes
- ●1/2 cup Camarones (shrimp)
- ●2 tablespoons Olive oil
- ●to taste Salt
- ●to taste Black pepper
- ●1/4 teaspoon Crushed red pepper flakes
- ●1 teaspoon Chupe (Peruvian chupe spice blend)
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. In a bowl, mix together Peruvian Crust ingredients.
- 3
3. Dip haddock fillets into the Peruvian Crust mixture, pressing gently to adhere.
- 4
4. Heat olive oil in an oven-safe skillet over medium-high heat.
- 5
5. Sear haddock fillets for 2-3 minutes on each side.
- 6
6. Transfer skillet to the preheated oven and bake for 8-10 minutes or until cooked through.
- 7
7. While haddock is baking, heat 1 tablespoon of olive oil in a separate skillet over medium heat.
- 8
8. Add camarones (shrimp) to the skillet and cook until pink and fully cooked, about 2-3 minutes per side.
- 9
9. Season both haddock and shrimp with salt, black pepper, and crushed red pepper flakes.
- 10
10. Serve haddock with Peruvian Crust and camarones on the side.