Haddock Chowder Salad

Pan Seared Haddock

2 haddock fillets
1 cup flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon olive oil
2 tablespoons canola oil




Heat olive oil and canola oil together in a nonstick skillet. Cut haddock into serving portions, about 2-3 ounces each. In a small dish, combine flour, salt, pepper and garlic powder and stir together. Dredge the fish on both sides. When oil is hot, add the fish and sear each side until cooked through, approximately 3-4 minutes on each side. When cooked, place on a plate with paper towels to drain. Serve fish over Corn and Potato Chowder and top with Herb Salad.


Corn and Potato Chowder

2 slices bacon, chopped 1 small onion, chopped
2 cloves garlic, minced (optional)
1 russet potato, peeled and cut into ½-inch cubes
1 red bell pepper, chopped
2-3 cups (or more) of whole milk
2 cups creamed corn (or 4-5 ears of corn, grilled and shucked)
1 tablespoon butter
Salt and pepper to taste




In a large frying pan or pot, melt the butter over medium heat. Sauté bacon until almost crisp. Sauté onions and garlic. Add potatoes, creamed corn, bell pepper and milk. Stir all together. Continue to cook, stirring occasionally, until potatoes are fork tender and soup has thickened, about 10-15 minutes. Add a few pinches of salt and pepper to taste. Serve by ladling chowder into a bowl, topping off with Pan Seared Haddock and Herb Salad, and drizzling with Chili Oil.


Herb Salad with Spicy Olive Oil

6-8 fresh parsley leaves
6-8 sprigs dill
6-8 mint leaves




Coarsely chop herbs together. Top off the Pan Seared Haddock with the Herb Salad and drizzle with Herbal Chili Oil (recipe below).


Herbal Chili Oil

2-3 tablespoons olive oil
1 pinch chili pepper flakes
1 teaspoon hot sauce
1 teaspoon salt
1 teaspoon pepper




In a small bowl, combine all ingredients and stir all together. Drizzle over the herb salad, fish and the chowder.