May 2, 2003 recipe from Chef Chris Manning:

Pan Fried Haddock with Vodka Tomato Sauce

1 Cup Flour
1 Tblsp Chili Powder
1 Tblsp Seasoning Salt
2 8 ounce skinless boneless Haddock Filets
2 Tblsp Olive Oil
2 Tblsp Margarine
½ Cup Yellow Pepper Julienne
Grape Tomatoes Quartered
1 Tsp Butter
2 Ounces Vodka
¼ Cup Heavy Cream
Salt and Pepper to taste
½ Tsp Minced Garlic


Add the flour, seasoning salt, and chili powder, mix well. Cut the filets of Haddock in three pieces, add to the flour mixture and coat each piece well. For best results, let the fish stand overnight in the refrigerator. 

Heat olive oil and margarine in a 12”pan on medium heat. Add the haddock and cook on both sides four to five minutes or until cooked. 

In a separate pan, heat the butter and add the peppers. Saute’ for 2-3 minutes and add the tomatoes. Saute’ for 2 minutes more and add the garlic.

Cook garlic only 10-20 seconds and add the vodka. Flambe’ the vodka until all the alcohol is cooked off. Add the heavy cream, season with salt and pepper and simmer for 1-2 minutes. Serve sauce over fish and garnish with lemon wedges and chilled broccoli florettes.