Friday, March 23, 2012

Panfried Haddock with Orange Balsamic Glaze

Fish day is happy day! :) Although haddock (and all other rather tasteless white fish) is not my favorite fish, some fish is better than none, and I still look forward to Fish Day - that's when we go to H-Mart.

Once upon a time, Jason ate no fish. Slowly, I had to force fish down his throat - because the Chinese say fish make you smart - and eventually, he ate fish and started to like it. So from plain panfried fish, we slowly graduated to teriyaki and balsamic glazes, and I'm glad he's (we've) gotten this far. I tried the orange balsamic glaze on salmon before, and it was just amazing (or it could be just the salmon?) Vinegar sends Jas out of the kitchen faster than spiders, but he likes this orange balsamic glaze! That surely says a lot.



Ingredients (2 servings)
  • 2 haddock filets
  • salt and pepper to taste
Ingredients for glaze
  • 1/4 cup balsamic vinegar
  • rind of 1 orange
  • juice of 1 orange
  • 2 tablespoons of white sugar (or more, depending on your tastes)


Method
  • In a hot pan, add some oil and place the fish skin side down. 
  • Cook it for 3-4 minutes on each side, depending on how thick your filet is. (Fish is cooked when it flakes easily - well not too easily!)
  • When the fish is cooked, remove from heat, and set aside.


  • In the same pan, add the balsamic vinegar, orange juice, orange rind and sugar.
  • Stir to combine, then bring to a boil, and let the mixture reduce until it becomes a thick, syrupy consistency. (Be careful to not over-boil this. It will burn!)
  • Spoon the glaze over the haddock filets. Serve and enjoy.



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