We had this memorable meal at a restaurant in New Glasgow, Nova Scotia. The intense heat compliments the flavour of the fish by lightly charring the surface. To avoid overcooking, remove the fish from the pan just as the last trace of translucent raw flesh begins to disappear. Serve with crispy roasted potatoes on the side and garnish with something green such as basil leaves or even cilantro.
- Haddock pieces (400 gm)
- 1 tbs melted butter
- Cajun spice mix
- Tomato Sauce – About 2 cups
- Basil for garnish
- Roasted potatoes
Step 1: Heat a cast iron or stainless steel pan on medium high.
Step 2: Brush both sides of the fish in melted butter and then season liberally with the Cajun spice.
Step 3: Place the fish on the hot skillet, cook, turning once until done (Approximately 3-7 min depending on the thickness of the fish). Reduce the heat if herb mixture begins to burn. The fish will be mostly opaque and will flake easily when done. Remove fish from the pan and set aside.
Step 2: Turn the heat down to low. Put the tomato sauce in the same pan that you cooked the fish and scrape the bottom of the pan with a spatula. Heat to a simmer.
Step 3: Put tomato sauce on a plate then the fish on top of sauce. Serve with crispy roasted potatoes.