Pecan Encrusted Atlantic Haddock Recipe
Native haddock fillet with butternut squash and cornbread stuffing, dusted with ground pecans and finished with a maple cream sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Stuffing
Maple Cream Sauce
Method
Preparation
Prepare the Stuffing
In a large skillet, heat some oil over medium heat. Add the onion and celery, sauté until softened. Add the butternut squash and cook until tender. Stir in the crumbled cornbread, broth, salt, pepper, and thyme. Mix well and remove from heat.
Stuff the Haddock
Preheat the oven to 375°F (190°C). Take the haddock fillets and stuff each with the butternut squash and cornbread mixture. Secure with toothpicks if necessary.
Cooking
Bake the Haddock
Place the coated fillets on a baking sheet and bake for 20-25 minutes, until the fish is cooked through and flakes easily with a fork.
Maple Cream Sauce
Prepare the Sauce
In a saucepan over medium heat, combine the heavy cream and maple syrup. Bring to a simmer and cook for about 5 minutes, allowing it to thicken slightly. Stir in the butter and a pinch of salt.
Serving
Plate and Serve
Once the haddock is cooked, remove from the oven and serve drizzled with the maple cream sauce.