Lime-Crusted Haddock with Peach Relish
Golden lime-crusted haddock meets a juicy peach and corn relish for a fresh skillet dinner.
Prep: 15 · Cook: 22 · Total: 37 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (167 reviews)
INSPIRED BY
This original dinner takes its cue from coastal fish shacks and the sweet-tart produce piled high at summer farm stands.
Story
Theo likes a fish dinner with enough crunch to make the first bite audible from the next booth. Haddock stays mild and flaky under a thin cornmeal crust, while peach and corn bring the color of a roadside produce stand. Lime keeps the whole plate moving, never letting the sweetness get too comfortable. Serve it with cold slaw and pretend the kitchen is a beach-town counter.
By Theo
Ingredients
- 1 1/4 pounds haddock fillets
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/3 cup fine cornmeal
- 2 tablespoons olive oil
- 2 ears corn, kernels cut from the cob
- 1 ripe peach, finely diced
- 1 lime, zested and juiced
- 1/4 small red onion, finely diced
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon kosher salt
Instructions
- Stir the cornmeal, smoked paprika, garlic powder, and half of the salt on a shallow plate.
- Pat the haddock dry, brush both sides lightly with olive oil, and press the fish into the cornmeal mixture.
- Heat the remaining olive oil in a large skillet over medium heat and cook the fish for 4 to 5 minutes per side until golden and opaque.
- While the fish cooks, combine the corn, peach, red onion, lime zest, lime juice, cilantro, and remaining salt in a bowl.
- Cook the relish in a small skillet over medium heat for 3 minutes, just until the corn is bright and the peach softens slightly.
- Plate the haddock with the warm relish spooned over top and finish with an extra squeeze of lime.
Chef Tips
- Dry the fish thoroughly before coating so the crust adheres.
- Keep the skillet at medium heat to brown the cornmeal without scorching it.
- The fish is ready when it flakes easily and reaches 145 F in the thickest part.
- Add the relish just before serving so the crust stays crisp.
Cook's Notes
- **Fish:** Choose fillets of even thickness so the crust browns before the center overcooks.
- **Crust:** Press firmly, then let the coating sit for two minutes before cooking.
- **Relish:** Keep the peach dice small for easy spoonfuls with the fish.
- **Heat:** If the crust colors too quickly, lower the burner and finish gently.