New England Pine Nut
Crusted Haddock with
Clams Puttanesca Style
North Coast Seafoods
1/2 cup toasted pine nuts
1/2 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
Salt and pepper
1/2 cup flour
2 eggs, beaten
4 8-ounce North Coast Seafoods*
skinless haddock fillets
3 tablespoons olive oil
In a food processor, combine pine nuts, bread crumbs, Parmesan, parsley, garlic,
and salt and pepper to taste. Pulse until the nuts are roughly chopped.
Set up 3 bowls, with flour in the first, eggs in the second and pine nut mixture
in the third.
Dredge each haddock fillet in the flour, shake off excess and then dip in the egg.
Place in the pine nut mixture and turn to coat.
Heat a sauté pan over medium-high heat. Add olive oil. Carefully place haddock in
the hot pan and cook until golden brown, then turn and brown on the other side,
about 3-4 minutes per side.
Serve with Clams Puttanesca Style (recipe page 167). Makes 4 servings.
Brands may vary by region; substitute a similar product.