This is the main content.
Haddock with Garlic-Clam Sauce
Recipes
Haddock with Garlic-Clam Sauce
4 servings
25 minutes total

Ingredients

  • ¼ bunch fresh Italian parsley
  • 6 cloves garlic
  • 1 lemon, for juice
  • 1 (6.5 oz) can chopped clams
  • 4 tablespoons unsalted butter, divided
  • 4 (6 oz) fresh haddock fillets, skin removed, about 1 ½ lb
  • 2 teaspoons seasoned salt
  • ¼ cup dry white wine

Steps

    1. Chop parsley finely and slice garlic thinly. Juice lemon (2 tablespoons). Drain clams, reserving ½ cup juice.
    2. Preheat large sauté pan on medium 2–3 minutes. Add 1 tablespoon butter and garlic to pan; cook 2–3 minutes, stirring occasionally, until garlic softens. Sprinkle fish with seasoned salt (wash hands).
    3. Add wine, lemon juice, clams, and clam juice to pan and bring to a simmer. Place fish in pan; cook 7–9 minutes until centers of fillets are 145°F and sauce has reduced by three-fourths.
    4. Remove fish from pan, then remove pan from heat; stir in parsley and remaining 3 tablespoons butter. Spoon sauce over fish; serve.
    Note: Always check fish for bones.
Other Preparation Methods

    • Deep fry: Preheat deep fryer to 350°F. Combine 12 oz beer and 2 cups self-rising flour. Season 4 (6 oz) haddock fillets, skin removed, with 1 teaspoon kosher salt, then coat with ¼ cup cornstarch. Shake off excess, then dip into beer batter; place fish in oil and fry 5–7 minutes until centers are 145°F.
    • Broil: Preheat broiler on HIGH. Place 4 (6 oz) haddock fillets, skin removed, in baking dish; rub with 2 teaspoons garlic-herb seasoning (wash hands). Add ¼ cup white wine, ¼ cup unsalted butter, and 2 tablespoons lemon juice. Broil 8–10 minutes until centers of fillets separate easily and are 145°F.

Amount per ¼ recipe serving: Calories 260, Total Fat 12g, Sat Fat 7g, Trans Fat 0g, Chol 120mg, Sodium 1310mg, Total Carb 5g, Fiber 0g, Sugars 0g, Protein 30g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%