“Smoked” Haddock with Sweet Potatoes and Black Beans

Smoked paprika (or pimentón) is one of the vital ingredients of Spanish cuisine. Pimentón comes in a few different levels of heat: Pimentón Dulce or sweet paprika is the mildest, followed by Pimentón Agridulce which is medium hot, and Pimentón Picante for the strongest hit of heat. If you like a little spicy with your smoke, make sure to grab the picante!

Serves 4

6 Tbsp. olive oil 

1 large or 2 medium sweet potatoes, peeled and cut into 1-inch dice 

¼ cup finely diced red or Vidalia onion 

Kosher salt 

1 large clove garlic, mashed to a paste 

1 tsp. finely grated lime zest 

2½ Tbsp. fresh lime juice 

1 15-oz. can black beans, rinsed 

¼ cup dried cranberries 

¼ cup chopped fresh cilantro 

Freshly ground black pepper 

4 6 oz. haddock fillets

2 tsp. hot or mild smoked paprika or pimenton 

Heat 2 Tbs. of the oil in a large nonstick skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, until almost tender, about 10 minutes. Stir in the onion, ½ tsp. salt, and ¼ cup water. Cover and cook for 1 minute. Uncover and cook, stirring, until the onion and sweet potatoes are tender and the water has evaporated, about 3 minutes.

In a medium bowl,whisk together the garlic, lime zest, juice, and 2 Tbs. of the oil. Add the potatoes and onions, black beans, cranberries, and cilantro and toss gently to combine. Season to taste with salt and pepper.

Wipe out the skillet and heat the remaining 2 Tbsp. olive oil in a nonstick skillet over medium heat until shimmering. Pat the fish dry and season all over with the smoked paprika, salt, and pepper. Sear the fish on each side until golden brown and cooked through, about 8 minutes total.

Divide the sweet potato salad among 4 plates and serve with the haddock.