Highliner
Crispy Breaded Haddock & Smokey Creamed Corn
This smokey creamed corn comes together in about 20 minutes while our crispy breaded haddock bakes in the oven.
Serves: 4
Serves: 4Prep time: 10 mins
Prep time: 10 minsCook time: 19 mins
Cook time: 19 mins
Ingredients
Preparation
Ingredients
- 1 box Signature Cuts Breaded Haddock
- ½ cup White Onion, small diced
- 2 tbsp. Garlic, minced
- 1 tbsp. Unsalted Butter
- 3 cups Sweet Corn
- ½ cup Bell Peppers, small diced
- 1 cup Baby Red Potatoes, halved
- 2 tsp. Smoked Paprika
- 2 tsp. Turmeric
- 1 tbsp. Flour
- 2 cups Milk
- 2 tbsp. Cilantro, chopped
- 2 tbsp. Scallions, minced
- 1 tsp. Red Pepper Flakes
- 1 each Lime
- Prepare the Haddock according to the package instructions.
- Add the potatoes to a small bowl, cover with water and bring to a simmer over a medium-high heat for about 15 minutes until tender.
- In a large pot melt the butter and add the onions and garlic. Cook for 1 minute before adding the smoked paprika, turmeric and flour. Stir well. Add the milk along with 1 cup of water and the corn. Bring to a simmer and cook for ten minutes to thicken the creamed corn. Strain the fully cooked potatoes and add to the corn as well.
- Season the creamed corn well with kosher salt and black pepper. Divide between four plates or dinner bowls. Garnish with cilantro, scallions, red pepper flakes and a squeeze of fresh lime juice before topping with the fully cooked crispy breaded haddock.
