HADDOCK WITH RADISH SALAD

DIRECTIONS

Rasp or finely grate 1/2 tsp lime rind and set aside. Squeeze juice from limes to measure 6 tbsp; set aside.

Remove stems and leaves from radishes. Measure 1/2 cup of the tender leaves and place in small food chopper or blender. Add 1/2 cup of the cilantro leaves, lime rind and 2 tbsp of the lime juice with 2 tbsp Longo’s Extra Virgin Olive Oil and 1/2 tsp salt and 1/4 tsp pepper; purée until smooth. Spread over haddock fillets.

Thinly slice radishes and place in large bowl with carrots and remaining cilantro leaves. Drizzle with remaining 4 tbsp lime juice, 2 tbsp Longo’s Extra Virgin Olive Oil, 3/4 tsp salt and 1/4 tsp pepper. Toss well and set aside.

Heat cast iron skillet over medium-high heat with 1 tbsp Longo’s Extra Virgin Olive Oil. Place haddock fillets in skillet; cover and roast for about 5 minutes or until fish flakes when tested.

Serve haddock with radish salad.