This is a sponsored post written by me on behalf of Seafood Nutrition Partnership for IZEA. All opinions are 100% mine.
Today I’m sharing my (not so) secret trick to make each & every piece of white fish you make taste marvelous. It’s simple, it’s easy, it’s….butter! Brown butter to be exact 😉
I LOVE all things fish & seafood. It’s delicate, it’s delicious & it’s nutritious. To top it all off – seafood is quick to make and doesn’t require many ingredients to turn into something spectacular.
October is National Seafood Month! What better time to celebrate how we can all feel good about enjoying delicious seafood. I’ve paired up with Seafood Nutrition Partnership to share the benefits of eating more seafood – every month of the year.
Start by taking The Healthy Heart Pledge! That means you recognize seafood is a healthy choice for you and your family and you’ll pledge to eat at least two servings of seafood each week and supplement with omega-3s. It’s a fun & simple way to let friends and family know that you’re making a positive commitment to your health. You can also like Seafood Nutrition Partnership on Facebook and post to your social media with #HealthyHeartPledge to join the movement!
The USDA recommends Americans eat at least two servings of seafood per week to take in adequate amounts of lean protein, omega-3s, vitamins, and minerals. Eating seafood twice a week leads to healthier hearts, healthier brains and better nutrition!
Two servings of seafood is a pleasure to add to any weekly menu. It’s simple to do, too.
The first recipe I shared was this yummy, buttery, garlicky Shrimp Scampi. I’m back with another fabulous recipe to get everyone excited about how easy and delicious it is to eat more seafood. Yay!
What’s great about this recipe is it can be made with any white fish you prefer. I use haddock but flounder, cod, halibut, pollock, grouper, hake – really any mild white fish you’d like will be wonderful. You spritz it with a bit of olive oil, lightly season it and bake for about 15- 20 minutes. Drizzle it with brown butter and voilá – dinner is served!
I swear, brown butter takes a simple piece of fish from good to gourmet. Serve with your favorite green veggie or salad and dinner is complete! This fabulous dinner can be all yours without much time, attention or clean up.
It’s wonderful to know simple changes & additions to our daily diet can have such a positive impact on our health. Cheers to seafood and better health 🙂
Oh, and here’s a little fun for you all! Show off your culinary skills and share a picture & recipe of your favorite “five ingredient or less” seafood dish for a chance to win! I’m totally drooling looking at all these delicious seafood dishes all over Twitter & Instagram ♥
Enter the Seafood Nutrition Partnership 2016 Recipe Sweepstakes. A total of ten winners will be randomly selected in accordance with the Sweepstakes Schedule to win a $250 gift card. You can submit one entry per day. Winners will be announced at SNPSweepstakes.com and on Instagram and Twitter. NO PURCHASE NECESSARY. Ends on 10/21/16. Open to legal residents of the 50 U.S. and D.C., 18 and older. For Official Rules, including odds, and prize descriptions, visit [SNPsweepstakes.com]. Void where prohibited.
Thanks so much for stopping by!
-Amanda-
- 12-16 oz of haddock fillets or white fish of choice
- olive oil
- salt, pepper, paprika & dried parsley
- 2 tablespoon butter
- For Fish:
- Preheat oven to 350°F
- Line a cookie sheet with aluminum foil and lightly grease by spritzing or drizzling olive oil over it.
- Place fish, skin side down, on cookie sheet.
- Lightly spritz or drizzle olive oil on top of fish fillets.
- Lightly season with a sprinkle of salt, pepper, paprika & parsley.
- Bake for 15 - 20 minutes (depending on thickness) until fish flakes easily with fork.
- Drizzle with brown butter and serve immediately. Enjoy 🙂
- For Brown Butter:
- Add 2 tablespoons butter to a saucepan. Don't walk away, stay by saucepan during whole process - it only takes a few minutes start to finish and can burn easily.
- Over medium to medium high heat, melt butter and continually whisk or swirl butter.
- Butter will start to foam up, keeping whisking or swirling. You'll notice little brown specks at the bottom of the pan. Remove from heat and continue to whisk or swirl for a few seconds.
- This stuff is HOT so don't go sticking pastry brushes in it right away (I speak from experience lol). Let rest for a minute and use a metal spoon to drizzle over fish.
Yum! This fish looks fantastic. I would never thought of putting brown butter on fish. I love the idea.
Thanks Dawn! Oh my goodness – I LOVE brown butter with all my fish & seafood. I try not to be a total pig about it – but I could seriously use that whole pot of brown butter myself just to dip. Soooooo good ♥
Who knew. So simple & so delicious!
Right!?!? Brown butter does extraordinary things to seafood! So glad you enjoyed it. Thanks for stopping by Kim 🙂
Very yummy served with roasted sweet potatoes, doubled the butter & topped the sweet potatoes with it as well.
Hi Chris! Glad to hear you enjoyed it – this is my favorite way to prepare fish.
Oh, and that brown butter, it’s a struggle for me to not triple it. I could pour it on everything ♥
Thanks so much for stopping by!
I will surely try. The Brown butter
Would salmon work in this recipe, or should it be a white fish? Thanks in advance!
Hi Linda. It’s best with a white fish – but if you’re a salmon lover – go for it!
Thanks for stopping by 🙂
This sounds great, I have some haddock in the fridge that I need to cook. Would this also work on shrimp?
Hi Rachel! Brown butter compliments all fish & seafood wonderfully! I love it with shrimp!
Nice. I’ll try this recipe tonight. Thanks
Hope you enjoyed it!
Amazing!! I was nervous about making Haddock and cant have citrus so that knocked out most other recipes….but now I’m glad because I may have missed this otherwise.
Quick, easy and so delicious!!!
Thanks Susan! Glad you enjoyed!
Thanks for stopping by ♥
Thank you, Amanda…..I cooked dinner tonight to give my wife a rest….a promotion from my usual role as prep cook. Your recipe for haddock with browned butter worked beautifully, and is virtually foolproof, which is what I need at age 81. I look forward to more pearls from you.
I was searching for a easy and quick recipe for haddock I defrosted. I was running late with dinner so I didn’t have much time. I was a bit intimidated by the preparation of the brown butter. I tried this & it was really delicious. Preparing the brown butter was a cinch! I’d make this again
So glad you enjoyed it Vickie ♥
Does it matter if you use salted or unsalted butter?
Hi Maggie. I really prefer salted butter when making brown butter.
This was excellent. Last time I cooked my haddock in a lemon sauce and while I enjoyed it, my family was fussing. So this is why I went looking for a different flavor. I didnt even know brown butter was such a thing…I was picturing brown sugar mixed with butter haha…but wow!!! My fussy 6 year old son said aloud, “Mom! This is amazing” …and went on to name all the good food I cook….thanks so much for this recipe :))
So glad you enjoyed the recipe Shari!
Seriously though – brown butter is magic to ALL fish & seafood!
Now if I could only get my 4 year old to eat fish…..
Thanks for stopping by ♥