Miso Mushroom Haddock is marvelously tasty. It’s one of those winter comfort dishes full of umami flavor. This dish is chocked full of flavor, yet surprisingly easy dish to make. You’ve got to give this recipe a try.
It’s February and I’m trying to look after my body. Admittedly, there has been some neglect, but I’m trying to strip down my diet to eat as many clean meals as I can. Well, at least during Monday-Thursday.
Miso Mushroom Haddock is a tasty meal and it won’t pack on the pounds. It’s so full of flavor, all you need to add is some veggies. Go for a hearty side dish as Haddock is rather light. Here’s a few recipes that will work really well.
Now I know what you’re thinking – “hang on a minute, isn’t that broccoli on that plate”?! Well yes – broccoli works nicely with Miso Mushroom Haddock too.
What I like about this dish is that it calls for just one pan, a skillet or saute pan, that’s it.
Miso Mushroom Haddock is relatively quick and easy to make and it is also rather elegant. Hence it works for a weeknight meal or perhaps a small dinner party.
What really makes this dish is the sauce, oh my it’s good. It’s a combination of mushroom, garlic, white miso and vegetable broth. It’s a simple merger of ingredients that provides ample flavor without masking the flavor of the haddock.
Haddock can be a little expensive for a weeknight meal. Fear not though, this dish has so much flavor, you can cut costs and buy frozen haddock fillets. A healthy bank balance is as important as a healthy body!
Miso Mushroom Haddock
Ingredients
- 4 x 6oz-8oz haddock fillets
- 1/4 cup all purpose flour
- 1/4 tsp salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 large portabella caps diced
- 3 garlic cloves
- 2 cups vegetable broth
- 1 1/2 tbsp white miso
Equipment & Utensils
- Large skillet or saute pan
Instructions
- Pat haddock fillets dry with paper towels.
- Mix salt and flour together then place haddock fillets in flour mixture and pat all sides so that the haddock fillets are coated.
- Heat pan on high heat until hot then add oil.
- Carefully place fillets in pan and brown on all sides.
- Once haddock fillets are golden set aside on a paper towel lined plate.
- Add butter to pan and return to high heat.
- When butter is almost completely melted add diced mushrooms, and saute picking up any residue from the sauteed haddock.
- Cook mushrooms until they are almost cooked through.
- Add garlic and toss. Lower heat a little if needed to avoid burning the garlic.
- Saute mushrooms and garlic until the flavors meld together.
- Add vegetable broth and miso and mix together to create a sauce.
- Carefully place haddock fillets into the sauce and allow everything to heat through.
- Taste sauce to make sure you are happy with the flavors, and adjust if necessary.
- Spoon sauce over the haddock fillets and serve immediately.
