Spicy Pan Seared Chipolte Haddock

For Thursday night, a Spicy Pan Seared Chipolte Haddock served on a bed of angel hair pasta with sun dried tomatoes,olives and feta .

I’ve been dredging my fish and chicken recently in almond four, the result is a very satisfying crust. For this meal, the flour was seasoned with a good amount of chipolte powder, garlic powder, onion powder, black pepper, cayenne and a hint of salt. Just a dry dredge, no egg wash. This was seared in a cast iron skillet with olive oil.

The cooked pasta was stirred with some butter, to which chopped sun dried tomatoes were added along with chopped kalamata olives, dried basil and a little black pepper. Minced garlic is good here too.

The pasta is plated, topped with finely shredded parmesan, feta crumbles, and then the fish is laid down.

The result is a very satisfying, quick meal with a nice zing to it.