Pumpkin Crusted Haddock – a delicious recipe with pumpkin seeds, cumin seeds, cayenne pepper, salt, egg whites, haddock. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F.
2
Toss pumpkin seeds with the cumin, cayenne, salt and pepper, spread out on a baking sheet and toast for 5-10 minutes until golden brown.
3
Cool and pulse in a food processor until fine.
4
Season the haddock fillets with salt and pepper.
5
In a mixing bowl, whisk egg whites until frothy, dip the fillets into the whites and then coat in the pumpkin seed crust.
6
. In a non-stick frying pan, heat the vegetable oil over medium heat and sear for 2-3 minutes each side, until golden brown.
7
Finish in the oven for 5-7 minutes until cooked through.
8
Pair with Molson Canadian 67 or other light beers. The lightness of the Molson Canadian 67 nicely balances the nuttiness from the pumpkin seeds and the spice from the cayenne and cumin.
77
kcal
Calories
5
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups pumpkin seeds, 1 teaspoon cumin seeds, 1 teaspoon cayenne pepper, 1 teaspoon salt and pepper, and more.
Yes, Pumpkin Crusted Haddock falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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