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Steamed Haddock with Chive Butter
A delicate and flavorful French-style main course featuring tender steamed haddock fillets generously topped with a rich chive butter sauce. This recipe is carefully crafted to be low-salicylate, Mediterranean, and gluten-free, offering a healthy yet indulgent dining experience.
25 min4 servingsfrenchmain course
Nutrition Facts
Per serving
Calories429
% Daily Value*
Total Fat 28g36%
Saturated Fat 16g81%
Trans Fat 1g
Cholesterol 69mg23%
Sodium 1146mg50%
Total Carbohydrate 36g13%
Dietary Fiber 3g10%
Total Sugars 10g
Protein 8g15%
Vitamin D 0.02mcg
Calcium 73mg6%
Iron 2.8mg15%
Potassium 398mg8%
Vitamin A 257mcg29%
Vitamin C 14mg15%
Vitamin B6 0.24mg14%
Vitamin B12 0.22mcg9%
Vitamin E 0.7mg5%
Vitamin K 49mcg40%
Magnesium 41mg10%
Zinc 0.92mg8%
Folate 102mcg26%
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 4 fillets haddock fillets
- 0.5 cup unsalted butter
- 0.25 cup fresh chives
- 1 medium shallot
- 0.5 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 cup condensed chicken broth
- 1 cup water
- 2 tablespoons double cream
- 1 tablespoon parsley flakes
- 0.25 teaspoon fleur de sel
- 1 teaspoon canola oil
- 1 cup green beans
- 2 cups cooked long grain rice
- 0.5 cup leeks
Instructions
- 1Season haddock fillets with 1/2 teaspoon sea salt. Lightly grease a steamer basket with canola oil and arrange fillets.
- 2In the steamer pot, combine condensed chicken broth, water, and sliced leeks. Bring to a simmer over medium heat.
- 3Place the steamer basket over the simmering liquid, cover, and steam fillets until cooked through and flaky, about 8-10 minutes.
- 4While fish steams, melt unsalted butter in a small saucepan over low heat. Stir in minced shallot, garlic powder, fresh chives, double cream, and the remaining 1/2 teaspoon sea salt. Heat gently until warmed through.
- 5Carefully transfer steamed fish to plates. Spoon chive butter generously over each fillet. Garnish with parsley flakes and fleur de sel. Serve immediately with steamed green beans and cooked long grain rice.
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