The Blueberry Coast Haddock Recipe
Pan-seared haddock topped with a luscious lemon cream sauce kissed with wild blueberries and a splash of limoncello. Bright and refreshing coastal delight.
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Ingredients
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Haddock and seasoning
Lemon-blueberry limoncello cream sauce
To serve
Method
Haddock and seasoning
Prepare fish
Pat haddock fillets dry thoroughly with paper towels. Season both sides evenly with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper.
Dredge
Place the cup of flour on a large plate and lightly dredge each seasoned fillet, shaking off excess flour. Set fillets on a wire rack or plate while you heat the pan.
Pan-sear
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When butter foams and is lightly browned but not burned (about 1 minute), add fillets in a single layer without crowding. Sear 3–4 minutes on the first side until golden and the edges begin to turn opaque. Carefully flip and cook another 2–3 minutes, depending on thickness, until fish flakes easily with a fork and reaches an internal temperature of ~135–140°F (57–60°C). Transfer cooked fillets to a warm plate and tent loosely with foil while you make the sauce. Reserve pan juices.
Lemon-blueberry limoncello cream sauce
Sauté aromatics
In the same skillet with reserved pan juices, reduce heat to medium and add 2 tablespoons unsalted butter. Add the finely minced shallot and sauté 1.5–2 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
Deglaze
Pour in 1 cup dry white wine (or stock) to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Increase heat slightly and let the liquid reduce by about half, 3–4 minutes.
Add lemon and limoncello
Stir in the lemon zest and 3 tablespoons lemon juice, then carefully add 2 tablespoons limoncello. Let the alcohol cook off for 1 minute while reducing lightly.
Incorporate blueberries
Add 3 ounces of wild blueberries (if frozen, no need to thaw). Stir and simmer 1–2 minutes, gently mashing a few berries with the back of a spoon to release color and flavor while leaving some whole berries for texture.
Finish sauce
Reduce heat to low and stir in 3 tablespoons heavy cream. Simmer gently 1–2 minutes until sauce slightly thickens to coat the back of a spoon. Taste and season with about 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If the sauce needs a touch of sweetness to balance acidity, stir in up to 1 teaspoon honey or maple syrup, tasting as you go. If the sauce is too thick, add 1–2 tablespoons water or stock to reach desired consistency.
Add herbs
Stir in 2 tablespoons chopped fresh dill or parsley just before removing from heat to brighten flavors.
Combine with fish
Return the seared haddock fillets to the skillet for 30–60 seconds to warm and coat lightly with the sauce (do not overcook). Spoon sauce and whole blueberries over each fillet when plating.
To serve