Zucchini Crusted Haddock with Orange Salsa
Just in time for the January “let’s-eat low-cal-but-delicious” comes this recipe from Michele at “Our Italian Table.” As soon as I saw it, with its accompaniment of blood orange salsa, I knew what would be on our dinner table the next night. I made some adjustments, using haddock instead of cod, since my fish market has been selling really fresh wild haddock lately. Halibut would also be delicious here. I would have used the blood oranges called for in the recipe, but I had cara cara instead, and they worked just fine. But I’ll look for blood oranges next time, since they would add even more color. I added a little red onion and parsley, since I didn’t have the thyme the recipe called for, but other herbs would work great too, including chives or cilantro.
Use a mandoline to slice the zucchini very thinly and place the slices atop the fish, which has been seasoned with salt and pepper. Season the zucchini with salt and pepper too, then a drizzle of olive oil, and a sprinkling of cornmeal. Don’t try to tuck the slices under the fish or you’ll be asking for trouble.
When the fish comes out of the oven, the slices are then pliable enough to easily tuck them under. A lot of liquid was released from the fish and the zucchini, but cooking the fish over parchment paper makes for easy cleanup.
While the fish is cooking, make the salsa using either blood oranges, cara cara or any other orange you like. Peel the orange with a knife, then cut supremes (no, not the Motown group, but orange sections) in between each membrane.
I served it with some saffron rice and broccoli and it was not only a colorful meal, but a delicious one that was waistline-friendly too.
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- FOR TWO PEOPLE:
- ¾- 1 pound haddock, cod or halibut
- thin slices of zucchini
- salt, pepper
- olive oil
- cornmeal to sprinkle on top
- FOR THE SALSA:
- 2 oranges (cara cara or blood oranges)
- a slice of red onion, finely chopped
- minced parsley (or chives, thyme or cilantro)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white balsamic (or red wine) vinegar
- salt, pepper
- Season the fish with salt and pepper.
- Lay the fish on a baking sheet covered with parchment paper.
- Slice the zucchini paper thin, either with a mandoline or by hand.
- Layer the slices over the fish, overlapping them like fish scales.
- Season with salt and pepper, a drizzle of olive oil, and a sprinkling of cornmeal.
- Cook in a 400 degree oven for 25-30 minutes, depending on the thickness of the fish.
- While the fish is cooking, make the salsa by segmenting the oranges and mixing with the rest of the ingredients.