1 lb haddock fillets, enough for four1 cup zucchini and walnut salsa verde
2 Tbsp butter
1 Tbsp olive oil
Prepare the salsa verde about an hour or more before serving.
Heat butter and oil in a large non-stick skillet until butter darkens a bit but does not smoke or burn. Place fillets, textured-side (serving-side) down, in skillet and cook about 2-3 minutes, until well browned. Flip and cook another 2 minutes, or until fish is just cooked through, but no longer.
Transfer fillets to plates at top with one fourth of the salsa.
note: many cooks use regular skillets to pan sear fish. I do too, but you have to be sure to allow the fillet to brown without disturbing. If it sticks it still isn't done... It's the same as grilling fish on a BBQ - patience is scary but necessary. Also note that this salsa verde will go with most any fish or grilled meats as well.
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