Blackened Haddock with lemongrass tomato salsa. Dredge haddock in a mixture of 1/4 cup flour, 2 tsp ground cayenne pepper, 2 tsp ground paprika and 2 tsp ground Cajun seasoning. Put 2 tbsp butter and 2 tbsp canola oil in pan and heat. Pan fry haddock on each side for 2-3 minutes depending on thickness. For the salsa. 1 tomato, 1/4 onion, 2 tbsp cilantro, a dash of rice wine vinegar and fish sauce. 1 tsp ground lemongrass and ginger. Served with rice and asparagus. So Delicious!