Coat your tender haddock bites in a punchy spice rub before charring them for a barbecue flavour, then garnish with tangy corn salsa, red gem lettuce and a smoky chipotle mayo.
Prep Time
20 min
Cuisine
Mexican
Use within
3-4 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
2
While the rice is cooking, trim, then slice the spring onion[s] finely
Dice the tomato[es]
Cut the lime[s] in half
Drain the sweetcorn
3
Combine the sliced spring onion,diced tomato, drained sweetcorn and chilli flakes (can't handle the heat? Go easy!) in a bowl
Squeeze over the juice of 1/2 [1]lime and drizzle in 1 tbsp [2 tbsp]olive oil
Season generously with both salt and pepper – this is your corn salsa
4
Cut the remaininglime into wedges
Shred the red gem lettuce
5
Combine the smoked paprika and ground coriander on a plate with a pinch of both salt and pepper – this is your spice mix
Add the haddock bites to the spice mix and give everything a good mix up so that they're fully coated – these are your spice-coated haddock bites
6
Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a high heat
Once hot, add the spice-coatedhaddock bites and cook for 2-3 min, turning once halfway – these are your blackened haddock bites
Tip: Don't be alarmed if the haddock bites look like they're burning, they will become 'blackened', which gives them the smoky, charred flavour you want
7
While the fish is cooking, combine the mayonnaise and chipotle paste with a drizzle of olive oil and set aside – this is your spicy mayo
8
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