Pescado Pacífico (Pan Fried Haddock Pacific Style)



The best recipes are the ones that are past through generations like this one that I found in one of my diaries written by my father many years ago. Had a brilliant day today talking to a very nice fellow Ensenadense about food, childhood memories and projects, so looking through one of my diaries I saw this recipe and I decided to do it.

It is a fresh, light and healthy recipe. El inglés, my husband, really liked it and it went very well with the children.

Be very careful when you heat the pan, don’t make the same mistake I made, I heated the frying pan for too long and the garlic burnt completely and I had to start all over again.

Serves 4

Prep 10 min

Cook 10 min approx


  • 4 haddock fillets
  • 100 gr parsley finely chopped
  • 3 large tomatoes seeds off and finely chopped
  • 1 medium onion finely chopped
  • 1 clove garlic finely chopped
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 50 ml white wine
  • Salt and pepper to taste


Heat the butter and oil at low heat, when the frying pan is hot add the garlic, tomatoes, onion, salt and pepper to taste, cook for 10 min and add the wine and let simmer for 3 min for the alcohol in the wine to dissolved.

After 15 add the parsley and let cook for 3 more minutes. Once the sauce is done, set aside.

Then heat another frying pan (medium heat) and add two tbsp of oil. Once hot, fry the fish fillets, 3 min on each side. Then add the fish fillets to the hot sauce. The fish will finish cooking in the sauce.

Enjoy with some rice and a nice green salad!



Join the Conversation

  1. Sorry, but can you explain what you do with the fish and when do you add it, just a learner, thank you

    1. Hi Ellen,

      Thank you for your message. I just realised that the part of the fish wasn’t there. I already corrected the mistake. Thanks a lot for sending me this message. 🙂

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