Best 3 Battered Haddock Pesto Wrap Recipes
**Kick-start your culinary journey with a tantalizing treat: Battered Haddock Pesto Wrap!**
Prepare to embark on a culinary adventure as we delve into the delectable Battered Haddock Pesto Wrap. This extraordinary dish, a harmonious blend of flavors and textures, promises an explosion of taste in every bite. Crispy battered haddock, enveloped in a soft tortilla, forms the foundation of this tantalizing wrap. A vibrant pesto sauce, crafted with aromatic basil, nutty pine nuts, and tangy Parmesan cheese, adds a burst of freshness and complexity. Crisp lettuce, juicy tomatoes, and a sprinkle of red onion bring a symphony of colors and flavors to the ensemble. The pièce de résistance? A drizzle of creamy tartar sauce, adding a delightful tang that ties all the elements together. Brace yourself for a taste sensation that will transport you to culinary paradise.
CREAMY PESTO HADDOCK RECIPE
Discover this haddock recipe made with MIRACLE WHIP, pesto & chopped tomatoes! This Creamy Pesto Haddock Recipe will please four lucky diners.
Provided by My Food and Family
Categories Fish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 450°F.
- Place fish in 13x9-inch baking dish.
- Mix dressing and pesto; spread onto fish. Top with tomatoes.
- Bake 15 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
CHICKEN PESTO WRAPS
"This makes a really quick meal for us," writes Gary Phile from Ravenna, Ohio. "It's so easy-and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers and I sometimes use tomato basil pesto sauce."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.
Nutrition Facts : Calories 323 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 512mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
Tips:
- Use fresh, high-quality haddock fillets for the best results.
- Soak the haddock fillets in milk for 30 minutes before battering and frying to help keep them moist and tender.
- Make sure the batter is well-coated on the haddock fillets before frying to ensure a crispy exterior.
- Fry the haddock fillets in hot oil until they are golden brown and cooked through.
- Drain the haddock fillets on paper towels to remove any excess oil.
- Serve the haddock fillets immediately with the pesto wrap and your favorite dipping sauce.
Conclusion:
This battered haddock pesto wrap is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The haddock is crispy and flaky, the pesto is flavorful and creamy, and the wrap is soft and chewy. This recipe is sure to please everyone at your table.
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