Jamaican Haddock Bowl
A flavorful and spicy haddock bowl with a zesty twist. Marinated haddock is pan-seared to perfection and served in a bowl with a tangy miso sauce and topped with fresh herbs.
Ingredients
- ●4 Haddock filletsFresh or frozen, 6 oz each
- ●2 tsp Jamaican jerk seasoningAdjust to taste
- ●2 tbsp Zesty lime juiceFreshly squeezed
- ●1 tsp Miso pasteWhite or yellow miso
- ●1 tsp HoneyOptional, adjust to taste
- ●1/4 cup Sliced green onionsFor garnish
- ●1/4 cup Sliced fresh cilantroFor garnish
- ●1 cup Cooked white riceFor serving
- ●1 cup Roasted sweet potatoesFor serving
- ●1 cup Sliced red bell peppersFor serving
- ●1/4 cup Chopped fresh scallionsFor garnish
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. Season the haddock fillets with Jamaican jerk seasoning.
- 3
3. In a small bowl, whisk together zesty lime juice, miso paste, and honey (if using).
- 4
4. Place the haddock fillets in a shallow dish and brush the lime juice mixture on both sides of the fish.
- 5
5. Let the haddock marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- 6
6. Heat a large skillet over medium-high heat. Remove the haddock from the marinade, letting any excess liquid drip off.
- 7
7. Add the haddock to the skillet, skin side up (if it has skin). Cook for 3-4 minutes, or until the skin is golden brown and crispy.
- 8
8. Flip the haddock over and cook for an additional 3-4 minutes, or until cooked through.
- 9
9. Meanwhile, cook the white rice according to package instructions.
- 10
10. Roast the sweet potatoes in the oven for 20-25 minutes, or until tender.
- 11
11. Roast the red bell peppers in the oven for 20-25 minutes, or until tender.
- 12
12. To assemble the bowls, place a portion of cooked white rice on the bottom, followed by a piece of pan-seared haddock, roasted sweet potatoes, and roasted red bell peppers. Garnish with sliced green onions, sliced fresh cilantro, and chopped fresh scallions.