Citrus Haddock

Haddock fillets draped in a citrus sauce, where orange and lemon zest blend with the smoothness of melted butter. Citrus segments add a tangy freshness that contrasts with the tender fish flesh.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 351
• Protein: 27 g
• Carbs: 10 g
• Fat: 21 g

Ingredients

• 600 g Haddock
• 90 g Minimum butter sweet
• 1 piece Citrus sinensis (L.) Osbeck
• 1 piece Citrus grandis (L.) Osb. or Citrus maxima
• 1 piece Citrus limon (L.) Burm. f.
• 8 g Extra virgin olive oil

Instructions

1. Prepare the sauce

   Grate the zest of the orange, grapefruit, and lemon, avoiding the white pith. Peel the orange and grapefruit, then segment them with a knife. Collect the juice that drips out.

2. Reduce the juice

   In a saucepan, pour the collected juices and the squeezed lemon juice. Add the zests and let it reduce over low heat until the liquid slightly thickens.

3. Mount the butter sauce

   Add the butter to the citrus reduction and whisk until it is completely melted and the sauce is smooth. Season with salt and pepper.

4. Cook the haddock

   Heat a pan with butter and olive oil. Sauté the haddock fillets for a few minutes on each side, depending on their thickness. Season with salt and pepper.

5. Plate and serve

   Place the haddock fillets on plates, add the citrus segments on top, and generously drizzle with sauce. Serve immediately.

Chef's tips

• Use ripe citrus fruits to maximize juice and flavor.
• Do not overcook the haddock; it should remain tender and juicy.
• Add the butter off the heat to prevent it from separating.

Storage

Consume immediately. Leftovers can be kept for 24 hours in the fridge and eaten cold in a salad to avoid overcooking the fish when reheating.