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Grilled Haddock

Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Inspired by Nando's Piri-Piri, this recipe was born with a need for spice. It is a bit warmer than one might expect, but the scent is just amazing. A huge plate of veggie-laden rice, topped with a perfectly grilled haddock fillet that is smothered in garlic, butter, and more Piri-Piri spice – you'll be glad you tried this one!

Ingredients

Piri-Piri Spice

  • 2 tsp. salt
  • 2 tsp. oregano
  • 1 tsp. paprika
  • 2 tsp. cayenne pepper
  • 2 tsp. black pepper
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. cumin
  • 2 tsp. chili flakes
  • 2 tsp. turmeric

Haddock

  • 4 haddock fillets
  • 2 tbsp. butter, melted
  • 1 clove garlic, grated
  • 1 tsp. Piri-Piri spice

Spicy Rice

  • 1 cup uncooked rice
  • 3 tbsp. butter
  • 2 tsp. Piri-Piri spice
  • 2 cups chicken stock
  • 1 tbsp. butter
  • 1 tsp. Piri-Piri spice
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 onion, chopped
  • 1 clove garlic, grated

Directions

In an airtight container, combine all of the seasonings to make the Piri-Piri spice. Shake well to combine.

Oil your grids well with a high heat oil, like coconut or canola. Preheat your grill to 500°F.

Melt the 2 tbsp. butter for the grilled fish, add the garlic and Piri-Piri spice and let that steep while you prep the rest of the meal.

Over the side burner, melt 1 tbsp. butter, with the Piri-Piri spice and stirfry the peppers and onion over medium heat until slightly softened. Set aside. In the now empty frying pan, melt 3 tbsp. butter and Piri-Piri spice. Allow the butter to melt, then toast the rice in the butter and spice until fragrant, about 3 minutes.

Slowly add chicken stock to the rice mixture, stirring it in until it is gone each time. Do this until the rice is cooked to your preference. Add the peppers and onions back to the pan and keep warm.

Remember the butter you melted in step 3? Brush your fish fillets with a healthy heaping helping of it, on both sides. Grill the haddock over direct heat, brushing with the butter mixture generously. It takes about 2 minutes per side, or until the fish is flaky and opaque.

Serve the fish over the rice, or beside, just enjoy hot.

Recipe from Napoleon Grills.

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