Skillet Cooked Haddock with Braised Greens and Spicy Pimenton VinaigrettePrint this Page

Tremont Street in Boston's South End has been called Restaurant Row, and since 1987 Hamersley's Bistro has consistently been a South End institution and one of Boston's best restaurants. This recipe comes to us from Chef/Owner Gordon Hamersley.

1 Tbsp Jean Le Blanc Champagne vinegar
1 tsp Beaufor dijon mustard
1 tsp Capp'Aris Caperberries chopped
1/2 tsp Spicy Pimenton de la Vera
5 Tbsp extra virgin olive oil (try Aria for this recipe)
salt and pepper to taste
4 Tbsp cooking oil
1/4 cup flour
1/4 cup corn meal
4 Haddock fillets about 6 oz each
8 oz mixed greens, cleaned, washed and dried
juice of 1/2 a lemon

In a small bowl combine the champagne vinegar, mustard, and caperberries. Stir to combine. In a small skillet heat the pimenton de la vera over low heat for 60 seconds. Remove and cool. Add to the vinegar mixture. Whisk in 4 Tbsp of the olive oil in a slow steady stream to make an emulsified vinaigrette mixture, and set aside.
Heat 2 Tbsp of cooking oil in a skillet until hot. In a small bowl combine the flour and cornmeal, dredge the haddock fillets in the flour/cornmeal mixture and shake off the excess. Season with salt and pepper. Add the haddock fillets to the pan and brown on one side. Reduce the heat to moderate and continue cooking until the fish begins to flake. Remove to a warm platter and set aside. In a seperate pan heat 1 Tbsp of olive oil and add the greens. Add salt, pepper and lemon juice. Place a few cooked greens onto each plate. Place the haddock on top and dress with the spicy caper-pimenton vinaigrette. Serve immediately.

Serves 4