The Freemont brand Haddock from Aldi is so tender, flaky, moist and delicious. The chili lime dipping sauce gives this crispy crusted fish even more flavor.
This recipe makes just 1 serving but feel free to multiply as needed. Serving size is 6 oz of fish (1 - 2 pcs.), 2 tbsp chili lime dip, 1/2 cup white rice. Nutrition values exclude cucumbers, asparagus and carrots.
This recipe is brought to you in partnership with my friends at Seafood at Home. They have SO many inspiring seafood recipes and ideas if you want to check them out.
Thaw fish according to package directions
In a small bowl, mix the chili lime dipping sauce ingredients together and set aside
Cook rice according to the package directions and set aside
Preheat oven to broil setting
Move oven rack to highest position
Line a baking sheet with parchment paper
Pat the fish filets dry with a paper towel
Dip each fish filet into the egg whites and then into the Panko breadcrumbs (the egg whites help the breadcrumbs to stick)
Place the fish onto the parchment lined baking sheet
Spray the top of the fish with olive oil (if you do not have a sprayer for the olive oil, you can use a pastry brush and blot 1 tsp of oil onto the breadcrumbs with the brush)
Sprinkle the fish with the garlic powder, chili powder, salt and pepper
Broil for 7 - 8 minutes (no need to flip)
Optional: serve with grilled asparagus, raw cucumber slices, raw carrot ribbons and extra lime to drizzle onto the fish
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