Pan-seared haddock with warm roasted pepper and basil relish from The America's Test Kitchen Family Cookbook, Revised Edition: A Best Recipe Classic by Corby Kummer and America's Test Kitchen Editors

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Notes about this recipe

  • Analyze on August 23, 2017

    This was delicious! The cooking method for the fillets keeps them very moist (I used rockfish fillets). We liked the sauce, which I've tried with basil and parsley, finding the basil a bit more flavorful though we couldn't taste it directly. Very tasty!

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