There’s something truly satisfying about a dish that brings together bold flavor, vibrant color, and balanced nutrition—all in under 30 minutes. This Spiced Haddock with Quinoa & Raisin Salad is just that: a simple yet elegant meal that’s perfect for a quick weeknight dinner or a light, refreshing lunch. Combining tender, flaky haddock seasoned with Italian herbs and a quinoa salad bursting with sweet raisins, zesty lime, and a kick of jalapeño, this recipe offers a beautiful blend of textures and tastes in every bite.
Haddock is a lean, protein-rich white fish that cooks quickly and pairs well with a wide range of spices. Here, it’s gently pan-seared with olive oil and herbs, letting its natural flavor shine through without overpowering the plate. The quinoa salad adds both substance and brightness—its nutty base complemented by the natural sweetness of raisins, the crunch of bell pepper, and the refreshing heat of fresh jalapeño.
What truly makes this dish stand out is its balance. You get protein, fiber, healthy fats, and a variety of essential vitamins and minerals from ingredients like bell pepper and lime—both of which bring more than just flavor. Bell peppers are packed with immune-boosting antioxidants and vitamin C, while lime supports heart and skin health and provides a tangy finish that ties everything together.
Whether you’re cooking for two or looking to expand your go-to seafood meals, this recipe is as wholesome as it is flavorful. It’s easy to make, beautiful to serve, and guaranteed to leave you feeling nourished and satisfied.
Recipe
Serves 2
3 oz. (85g) dry quinoa
2x 4.9 oz. (140g) haddock filets
1 tsp. Italian seasoning
1 tbsp. olive oil
½ jalapeño pepper, diced
½ orange bell pepper, diced
1.8 oz. (50g) raisins
½ lime, juiced
1 tbsp. parsley, chopped, to garnish
How to Prepare
Cook the quinoa according to the package directions. Drain and set aside.
Season the filets all over with the Italian seasoning, salt, and pepper.
Heat half of the olive oil in a skillet over medium heat. Cook the haddock for around 5 minutes on each side or until the fish is cooked through.
In a bowl, mix together the quinoa, jalapeño, bell pepper and raisins. Add the remaining olive oil and lime juice, mix well and season with salt and pepper.
Divide the fish and quinoa evenly between 2 plates. Top with a garnish of parsley and serve immediately.
Enjoy your Spiced Haddock with Quinoa & Raisin Salad!
Reference
Seafood Consumption and Components for Health [Link]
