Citrus and Sweet Potato Crusted Haddock Recipe
Using the clementine adds that citrus that is needed, but also adds a bit of sweetness to the meal along with the sweet potato chips! You can either use olive oil or avocado, I chose to use avocado because I had one in the fridge that was already ripe and I wanted a creamier consistency.
However, olive oil is just as good to use and offers that nice earthy note. I served this meal with a nice mimosa to bring out the sweetness of the clementine and well, because I LOVE MIMOSAS! I like to serve recipes with fish fresh and not save any for leftovers, so I thought who will I invite over this time?
I decided to ask my girl friend over as we normally go out each week to dinner for girl talk, but she called saying she was getting off work late and wasn’t sure if she could make it to dinner on time. PERFECT opportunity to cook this delicious recipe and have her over for a quiet night.
Besides, we both love fish, and this was so much cheaper then dining out!
Before I plated our meals, I served her with a nice mimosa to start the evening off. She has a very stressful job and a mimosa was much needed I am sure. We sat down to eat, and the very first bite had me at HELLO!
It was super light and flaky and the sweet potato chips added just the right crunch to it. The sweetness of the clementine was just enough and paired soo well with this recipe! The fish was so moist and practically fell apart it was so tender. The salt and pepper was just the right spices, it didn’t need a whole lot of different spices to make this recipe come to life.
The corn of the cob was also very sweet and was a nice added touch to this recipe, but you can chose whatever side you would like to add to it. My friend really loved it! I am glad I had more to serve her as it was just the two of us.
And no, we didn’t save room for dessert! Please share this recipe with your friends, co workers and family the next time they are pondering what to cook for dinner. It is most definitely a share worthy recipe!