Sunday 25 January 2015

Jalapeño Peanut Crusted Haddock

I recently had the chance to try these delicious Jalapeño Peanuts made by Sensations (the Sobeys Brand). They are a wonderful mix of salty peanut flavour with the kick of the Jalapeno spice. As someone who loves all things spicy, I was immediately stuck with the idea to use these in cooking somehow.

The first idea that came to mind was to use them as a breading/coating for fish. I planned on using Halibut but the store didn’t have any fresh so I went with Haddock instead. I thought that a white fish would be best as it has a light and flaky texture and isn’t as “fishy” tasting as some other types.

Jalapeño Peanut Crusted Haddock Recipe

6 Haddock Filets
2 Bags of Jalapeño Peanuts
2 cups of flour
2 tablespoon paprika
2 tablespoon salt
2 tablespoon pepper
3 eggs
1/2 cup of milk

  1. Mix the flour, paprika, salt and pepper and lay out on a large plate
  2. Mix the eggs and milk in a container/bowl and whisk together
  3. Use a food processer to crush the nuts into a finer texture (You could grind them super finely but I opted to leave them a but larger for more of a crunch) and lay these out on a plate
  4. Take each piece of Haddock and press it into the flour on both sides 
  5. Drag the flour coated fish through the the egg mixture 
  6. Then press the Haddock into the peanuts until both sides are covered.
  7. Lay covered fillets on a foil covered baking sheet
  8. After preheating the oven to 350, bake these for 20 minutes.

I opted to serve this with Martha Stewarts Cilantro-Lime Rice which complimented the fish wonderfully. I loved the way the meal turned out and would definitely make this again! 

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