• Preheat oven to 350 degrees Fahrenheit
• Toss pumpkin seeds with the cumin, cayenne, salt and pepper, lay on a baking sheet and toast for 5-10 minutes until golden brown.
• Cool and pulse in a food processor until fine.
• Season the haddock filets with salt and pepper.
• In a mixing bowl, whisk egg whites until frothy, dip the filets into the whites and then coat in the pumpkin seed crust.
• In a non-stick frying pan, heat the vegetable oil over medium heat and sear for 2-3 minutes each side, until golden brown.
• Finish in the oven for 5-7 minutes until cooked through.

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Suggested Pairings: A thirst quenching lager or smooth style pilsner can be an interesting accompaniment to haddock.

What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada