Roast Haddock with Tangerine-Paprika Panko Crust

Name: Roast Haddock with Tangerine-Paprika Panko Crust
Yield: 4 servings
Ingredients: 1/4 cup fresh tangerine juice; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh thyme leaves; 1 1/2 to 2 pounds haddock fillets; 6 tablespoons panko bread crumbs; 1 tablespoon paprika; 1/8 teaspoon cayenne pepper; 1 tablespoon brown sugar; 1/2 teaspoon ground cinnamon; 2 teaspoons grated tangerine peel; Salt, to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

This recipe is a little hot, a little sweet. The fruit and cinnamon complement the cayenne beautifully. If you can’t find tangerines, Valencia (juice) oranges will be fine, just a bit sweeter. Blood oranges are a nice substitute also, if you can find them. Substitute fish include halibut, grouper, snapper, perch, and sea bass.

Ingredients

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Scale Recipe

4

1/4 cup fresh tangerine juice
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
1 1/2 to 2 pounds haddock fillets
6 tablespoons panko bread crumbs
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons grated tangerine peel
Salt, to taste

Instructions

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1

Combine the tangerine juice, olive oil, and thyme.

2

Place the fish in a baking dish and pour the mixture on top.

3

Turn the fish to coat both sides.

4

Let rest for at least .

5

Preheat the oven to 450°F.

6

Mix the panko crumbs, paprika, cayenne, sugar, cinnamon, tangerine peel, and salt to taste.

7

Coat the fish with the panko mixture.

8

Roast for or until cooked through.

9

Makes 4 servings.

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