Pan Seared Haddock with Pear and Jalapeno Chutney

For Tuesday night’s meal, my dinner partner provided me with two ears of sweet corn, several pears and a head of broccoli, all from local farms. What a fun challenge!

Thus I give you a Pan Seared Haddock Topped with a Pear and Jalapeno Chutney, served on top of a bed of Mexican Cauliflower Rice.

Mexican Cauliflower Rice
Ingredients
• 3 cups cauliflower rice , cooked or uncooked
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground coriander
• 1 tablespoon vegetable oil
• 1 cup cheddar cheese , finely shredded
• 2 tablespoon lemon juice
• 1 cup peas , cooked
• 1 cup corn , cooked. I mixed olive oil with cumin, salt, pepper and chili powder, coated 2 ears of corn and grilled it till slightly blackened

Instructions
1. In a small bowl, combine garlic powder, turmeric, fine sea salt and coriander. Set aside.
2. Toss raw or cooked cauliflower rice with vegetable oil and lemon juice. We liked it raw. Just chop or fool process the cauliflower into grain-sized pieces.
3. Add dry spice mix, tossing to coat.
4. Toss in cheddar cheese cooked peas and corn. If using cooked cauliflower, toss the mixture instead of stirring to prevent the mixture from getting mushy.

Pear and Jalapeno Chutney
Ingredients
• 1 tablespoon olive oil
• 1⁄3 cup chopped red onion
• 2 -3 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry white wine
• I used about 2 tablespoons of agave, as I don’t like sweet chutneys. Add whatever sweetener you like.
• 1 -2 teaspoon lemon zest
• 3 medium-hard pears, peeled and diced (about 2 cups)
• 3 tablespoons chopped scallions, both white and green parts
• 1 jalapeno, seeded and minced
• 1/2 cup diced red pepper

Directions
• Heat the oil in a large saucepan and add the onion. Cook, stirring constantly for 1 minute.
• Add the orange and lemon juices, wine, agave/sugar, and lemon zest. Cook over high heat, stirring frequently, until the juices are reduced by half.
• Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through, but still have some texture, 5 to 10 minutes.
• Place the mixture in a bowl and let cool. Stir in the scallions, jalapeno, red pepper
• Remove from the heat and top each serving of fish

Pan Fried Haddock (or any white fish)

Create your dredge with whatever seasonings you like. I used flour, salt, pepper, paprika and garlic powder. Dry the fish and coat with the dredge. In a cast iron skillet, heat enough olive oil (or the oil of your liking) to a shimmer. Cook about 2-3 minutes a side.