Make this haddock with orange thyme sauce for a quick and delicious dinner. This grain-free, gluten-free and low-carb meal can be made in less than 20 minutes, but tastes like a gourmet meal.
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The sauce for this meal is a simple reduction starting with deglazing the pan with vinegar and white wine to engage all of those awesome flavors left in the pan after browning the fish. Yum! Deglazing the pan not only makes for a tasty dish, but also releases the bits that would be a pain to scrub off the pan. Yep, deglazing is a win! The butter adds substance and creaminess to the sauce as well as lots of omega 3 fatty acids if it is pasture raised. Top it off with some thyme and orange zest and voila, an awesome sauce! The orange zest adds lots of orange flavor and a bit of sweetness, but barely any carbs.
This recipe contains a bit of wine, so I don’t call it Paleo, but it is certainly close to Paleo. The alcohol in the wine should cook off, leaving all of the good stuff behind. I use haddock in this recipe because it’s a fairly low mercury fish. Other white fish such as sole or cod could also be used– just adjust the cooking time according to thickness.
- 1 Tablespoon organic, grass-fed butter
- 1 lb haddock
- salt and pepper to taste
- 1 clove garlic, pressed or finely chopped
- 2 Tablespoons white wine vinegar (preferably no sulfites added and organic)
- 1/2 cup dry white wine, preferably organic with no sulfites added
- 3 Tablespoons organic grass-fed butter
- 2 teaspoons fresh thyme leaves
- zest from one orange
- Heat 1 Tablespoon butter in a large skillet over medium heat.
- Sprinkle haddock with salt and pepper.
- Add the fish in the heated pan. Work in batches if necessary.
- Cook the fish until lightly browned and opaque in the center--3-4 minutes per side.
- Remove fish and place on a plate.
- Tent plate with foil to keep fish warm while preparing the sauce.
- After fish has been removed from pan, turn turn heat to low.
- Add garlic to the skillet and stir one minute.
- Add vinegar and any juices from the fish to skillet and increase heat to medium. Simmer vinegar 3 or 4 minutes or until reduced to about 1 tablespoon.
- Add wine to skillet and bring to a simmer.
- Simmer wine until the liquid in the pan is about 2 tablespoons total and slightly thickened.
- Turn off the heat.
- Add the remaining 3 tablespoons butter and whisk into the liquid in the pan.
- Whish the thyme leaves and the orange zest into the sauce.
- Taste sauce and adjust salt and pepper if necessary.
- If sauce is too tart, you may add a few drops of honey or stevia to balance the flavor.