Cooking
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.
Ingredients
Haddock fillets, butter, *flour, lemon zest, capers, garlic, tarragon, salt, pepper, rice (white or brown). *Gluten-free flour available; please call ahead.
Nutrition Facts
6 Servings Per Main Dish
| Amount Per Serving | ||
|---|---|---|
| Calories | 326 | |
| Total Fat | 14g | |
| Saturated Fat | 6g | |
| Cholesterol | 87mg | |
| Sodium | 313mg | |
| Total Carbohydrate | 26g | |
| Fiber | 1g | |
| Sugar | 5g | |
| Protein | 24g | |
