This recipe was born out of desire to use up leftover guacamole, and although I wasn’t sure about it when I set out to make it, the first taste convinced me this had been a very, very good idea indeed.
You can use homemade guacamole or store bought, it really doesn’t matter, and the recipe would work well with any firm white fish. I can’t help but think it might be nice with salmon too.
The quantities here are for two, but the recipe is easily doubled. I’ve included a little variation at the end as well.
2 haddock fillets, skinless and boneless if possible
about 2 tablespoons butter
1 tablespoon chopped chives
1 cup uncooked rice
2 to 3 teaspoons mild olive oil or other light oil
2 cups of uncooked green vegetables (I used asparagus and green beans but zucchini or peas would also be nice)
salt and pepper to taste
¼ to ½ cup guacamole
Cut two large pieces of aluminum foil and place each haddock fillet in the centre of one of them. Put about 1 teaspoon of the butter on top of each fillet, wrap up in the foil and place on a baking sheet. Cook in the oven at 375 for about 15 to 20 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork.
Meanwhile, cook the rice in boiling salted water according to package directions.
While the rice is cooking, heat the oil in a frying pan and stir fry your green vegetables for a few minutes, just until tender.
When the rice is cooked, drain it well and return it to the pan. Add the stir fried vegetables and stir through the guacamole. Place over very low heat just to warm everything through, stirring constantly.
Melt the remaining butter and add the chives to it.
Divide the rice between two plates and put one haddock fillet on top of each. Drizzle a little of the chive butter over each fillet and serve.
Variation: If you like tomatoes, slice some cherry tomatoes in half and warm gently with the green vegetables for just a few minutes. The dish then looks like this: