Pan-Seared Haddock with Chili-Maple Butter Glaze

This Chili-Maple Butter is so delicious you could really eat it on anything.  If you have people in your family who are picky about eating fish, this will definitely get them over that hump!

Ready in 30 minutes

Serves 4 people


  • 1 tsp Chili Powder
  • ½ tsp ground coriander
  • ¼ tsp garlic powder
  • ¼ tsp cumin
  • Pinch of cayenne or chipotle, to taste
  • Salt and pepper to taste
  • ¼ cup flour
  • 4  4-oz haddock fillets
  • 3 Tbsp butter
  • ½ cup maple syrup


  1. Mix together chili, coriander, garlic, cumin, cayenne/chipotle, and salt and pepper.  Add 1 tsp of spice mix to the flour and mix well.
  2. Dredge fish fillets through flour mixture until lightly coated.  Shake off excess flour.
  3. Preheat a non-stick skillet with 2 Tbsp olive oil over med-high heat.  When hot and oil is rippling add fish fillets. Fry, approximately 2 minutes per side depending on thickness, until fish is lightly golden and starting to flake.  Remove to a plate and set aside.
  4. Add the butter and the rest of the spice mixture to the skillet.  Gently heat the spices in the melted butter, stirring, until the aromas of the spices bloom.  Add the maple syrup and heat until it bubbles and thickens, stirring all the time.  Turn the heat to low and add fish back to the pan, turning to coat .
  5. Serve with Rice Pilaf


  • I am going to propose that Chili-Maple Butter will taste good on anything.  So if you need to feed someone something generally unpalatable “for their own good”, I suggest you give this sauce a try.
  • If your fish fillets are uneven in thickness, add the thinner pieces to the pan last and remove them first.  Over cooking fish is a sure way to make it taste “fishy” and turn off your pickier eaters.
  • If a thick, white substance (albumen) is starting to seep out of your fish, get it out of the pan! This is the proteins in the fish breaking down and is an indication of overcooking.
  • Any fish can be substituted here to suit your personal tastes.  Haddock is not a requirement, but it is readily available, affordable, and frequently on sale.
  • If you don’t like spicy heat, feel free to omit the cayenne/chipotle.  Cayenne will give you the hit of heat, chipotle will add a smokiness to the dish. (Chipotle is my personal preference.)

What changes would you need to make to this recipe for it to work for your family? Please comment and share your ideas.

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