Pan-Seared Haddock with Brown Butter and Toasted Pecans (Low-FODMAP)

Ingredients

• 2 haddock fillets
• 6 tbsp unsalted butter
• 0.5 cup pecan pieces
• 1 tbsp extra virgin olive oil
• 1 tsp garlic-infused oil
• 2 tbsp fresh chives
• 1 lemon
• 2 tbsp parsley
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup white wine
• 2 cup arugula
• 1 tbsp red wine vinegar
• 1 tsp maple syrup
• 1 tsp dijon mustard

Instructions

1. 1In a dry skillet, toast pecan pieces over medium heat until fragrant; set aside. Season haddock fillets generously with salt and black pepper.
2. 2Heat olive oil in the skillet over medium-high heat. Sear haddock fillets for 3-4 minutes per side until golden brown and cooked through. Remove fish and keep warm.
3. 3Reduce heat to medium. Add unsalted butter to the skillet and cook until it foams, then turns golden brown and smells nutty. Stir in white wine, juice from half the lemon, and Garlic-Infused Oil, simmering for 1 minute. Stir in fresh chives.
4. 4Plate the seared haddock. Spoon the brown butter sauce over the fish, then scatter with toasted pecans and fresh parsley. Serve immediately with lemon wedges and a side salad of arugula dressed with red wine vinegar, maple syrup, and Dijon mustard.