(stovetop): Thaw completely in fridge. Cook rice (included). Discard excess liquid from fish bag. Dry fish with paper towel. Wearing plastic gloves (included), stir spice mixture (the reddish one) and rub all over each piece of fish. Heat some canola oil in a large frypan over medium-high heat. Cook fish about 2 min, carefully turn over, and cook another 2 min. OR until done and fish flakes easily with a fork (internal temp.158F/70C). Serve with rice and a dollop of Remoulade Sauce.
Ocean Wise haddock, “lite” mayo, fresh parsley, fresh chives, garlic baby dills, Dijon mustard, canola oil, lemon juice, garlic, smoked paprika, ground cumin, salt, sugar, garlic powder, oregano, thyme, rice (brown or white)
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