Grilled Haddock + Clams Recipe
kelp tartare, couscous, sea buckthorn, jerk spice
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Ingredients
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Seafood
Kelp Tartare
Couscous
Jerk Spice
Sea Buckthorn Sauce
Method
Preparation
- 1
Marinate Haddock
Prepare the jerk spice mix by combining all jerk spice ingredients in a bowl. Rub the mixture onto the haddock fillets and let marinate for at least 30 minutes.
- 2
Prepare Couscous
In a pot, combine vegetable broth and couscous. Bring to a boil, then remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and season with olive oil, salt, and pepper.
- 3
Make Kelp Tartare
For the kelp tartare, combine all tartare ingredients in a bowl and mix well. Set aside in the refrigerator to chill.
- 4
Prepare Sea Buckthorn Sauce
For the sea buckthorn sauce, combine all ingredients in a saucepan over medium heat. Simmer for about 10 minutes until thickened. Blend until smooth and set aside.
Cooking
- 5
- 6
Grill Clams
In the last few minutes of grilling, add fresh clams to the grill and cook until they open, about 3-4 minutes.
Plating
- 7
Serve
On each plate, place a serving of couscous, top with grilled haddock, and spoon kelp tartare over the fish. Add grilled clams on the side and drizzle with sea buckthorn sauce.