Friday, August 2, 2013

Chili Spiced Haddock

Need a quick main dish with tons of flavor? The most time-consuming part of this spicy fish recipe is chopping the vegetables, which you can do ahead of time!



Forgive the ultra-instagramy photos. When it's dark out and I take point-and-shoot photos inside, they need some doctoring.

I would cook fish every day a) if my boyfriend liked it as much as I do and b) if I didn't live in fear of mercury poisoning. With those deterrents, I make seafood for dinner twice a week or so - it's quick, healthy, and, like chicken, can be paired with whatever flavors you're in the mood for (and to be fair, haddock is very low in mercury).



After returning from a trip to New Orleans, my pantry is re-stocked with Tony Chachere's creole seasoning (you can really buy this pretty much anywhere, but not within a 4 block radius of my apartment, so I choose to stock up while out of state). Tony's gave it a good kick, but you could cut back on the spice as you choose.

Chili Spiced Haddock
adapted from Rachel Ray
Serves 2-3

1 - 1.5 pounds haddock filet (or tilapia, cod, white fish of your choice)
Olive oil
1 Tablespoon cajun salt (I used Tony Chachere's - you can also make your own blend of garlic powder, onion powder, salt, and cayenne)
1 Tablespoon chili powder
1 red onion, thinly sliced
1 cup grape tomatoes, chopped (or a large tomato)
3 cloves garlic, thinly sliced
1/2 cup crumbled queso fresco or chopped mozzarella (I couldn't find queso fresco at Trader Joe's and the mozzarella was an adequate substitute)
1/4 cup fresh cilantro or 2 teaspoons dried cilantro

Preheat oven to 450F.

Arrange the fish in a baking dish so it's a tight fit. Drizzle olive oil over filets.

Mix cajun seasoning and chili powder together; sprinkle all of it over the fish and rub in.

Scatter the sliced onion, tomatoes, garlic, and cheese over the seasoned fish.

Roast in the oven until fish is cooked through, approximately 15 minutes.

Remove from oven and sprinkle with cilantro.

I served this with brown rice cooked in chicken broth with diced red onion and a simple salad of chopped cucumbers, tomatoes, and avocado dressed with olive oil, lemon juice, and a little salt.

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