Best 4 Battered Haddock Pesto Wrap Recipes
Welcome to the culinary adventure of creating a tantalizing battered haddock pesto wrap, a dish that harmoniously blends the crispy texture of beer-battered haddock with the aromatic flavors of a vibrantly green pesto sauce. Imagine biting into a flaky piece of fish nestled amidst tender greens, sun-ripened tomatoes, and a symphony of savory ingredients, all wrapped in a soft tortilla. This recipe promises an explosion of flavors that will leave you craving more. With just a few simple steps, you will create a delightful meal that is perfect for lunch, dinner, or even as a party appetizer.
Let's cook with our recipes!
BATTERED HADDOCK & PESTO WRAP
Lunchtime wraps don't get better than this battered haddock and pesto wrap with lemon mayonnaise. It takes a little more effort, but it's well worth it
Provided by The Seafood Shack
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 15
Steps:
- For the pesto, whizz all ingredients in a blender, slowly pouring in the oil while blending until it forms a smooth, nutty paste. Season well and add a splash of water if it's too thick. Set aside.
- For the lemon mayo, mix all the ingredients together and season.
- To make the batter, sift the flours together, then whisk, while slowly adding water. Continue until your batter is a thick but runny consistency. It should stick to your finger when you dip it in. Season.
- Set a deep-fat fryer to 180C, or in a large pan filled no more than a third full, heat the oil until a piece of bread browns in 20 seconds. Meanwhile, check the haddock fillets for bones, season them and coat them in plain flour. Then dip each fillet in to the batter until each has a good coating. Place the fillets in to the deep-fat fryer or pan (make sure you give it a gentle shake so it doesn't stick to the bottom). Cook until the batter becomes brown and crisp, around 4 mins. Remove and place on kitchen roll to soak up any oil.
- To assemble, spread each tortilla with some of the pesto, then a tablespoon of lemon mayo. Add a handful of salad leaves and the cucumber, then top with the fish and more pesto. Season, wrap up and serve.
Nutrition Facts : Calories 892 calories, Fat 44 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 2.1 milligram of sodium
CREAMY PESTO HADDOCK RECIPE
Discover this haddock recipe made with MIRACLE WHIP, pesto & chopped tomatoes! This Creamy Pesto Haddock Recipe will please four lucky diners.
Provided by My Food and Family
Categories Fish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 450°F.
- Place fish in 13x9-inch baking dish.
- Mix dressing and pesto; spread onto fish. Top with tomatoes.
- Bake 15 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
PROSCIUTTO-WRAPPED HADDOCK
A friend made this main dish for me when I was in college. It redefined my idea of Italian cooking. Prosciutto and pesto complement the mild-flavored fish.-Kendra Doss, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the basil, cheese and garlic in a food processor; cover and pulse until chopped. Add the pine nuts, salt, pepper flakes and pepper; cover and process until blended. While processing, gradually add 1/4 cup oil in a steady stream. Stir in tomatoes., Spread 1 tablespoon pesto over each fillet; wrap with a prosciutto slice. Place on a greased 15x10x1-in. baking pan and brush with remaining olive oil. Bake at 400° for 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts :
BAKED HADDOCK
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
- Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 17 g, Cholesterol 103.3 mg, Fat 15.7 g, Fiber 0.9 g, Protein 27.7 g, SaturatedFat 9.1 g, Sodium 1565.2 mg, Sugar 3.5 g
Tips:
- For the perfect crispy haddock, use a light batter made with flour, cornstarch, baking powder, salt, and pepper. The cornstarch helps to create a crispy crust.
- To ensure that the haddock is cooked through, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
- To make the pesto, use fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. For a creamier pesto, add a little bit of mayonnaise.
- To assemble the wrap, spread some pesto on a tortilla wrap, then top with the fried haddock, sliced tomatoes, and shredded lettuce. Drizzle with balsamic vinegar and wrap it up tightly.
- For a healthier version of the wrap, use a whole-wheat tortilla and skip the mayonnaise in the pesto.
Conclusion:
The battered haddock pesto wrap is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The crispy haddock, flavorful pesto, and fresh vegetables make this wrap a satisfying and nutritious option. Whether you are a fan of fish and chips or just looking for a new way to enjoy haddock, this wrap is sure to please. So next time you are looking for a quick and tasty meal, give the battered haddock pesto wrap a try.
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