Thaw completely in fridge. Cook rice (included). Heat 1-2 Tbsp. canola oil in a frypan (preferably non-stick) over medium heat. Pat fish dry with paper towel; sprinkle lightly with flour, discarding excess flour. Sauté 3-4 min/side, until fish flakes easily with a fork (internal temp.158 F/70C). Top with a dollop of tarragon caper butter. Serve with rice or cauliflower rice. Suggested Sides: Our Creamy Peas ‘n Orzo. For best results, cook within 24 hours of defrosting.
Haddock fillets, butter, *flour, lemon zest, capers, garlic, tarragon, salt, pepper, rice (white or brown). *Gluten-free flour available; please call ahead.
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