Haddock with Peach and Pepper Salsa
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 253 |
| pro | 27 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 23 g |
| fibre | 1 g |
| chol | 124 mg |
| sodium | 447 mg |
| RDl: % | - |
| calcium | 7 |
| iron | 18 |
| vit A | 14 |
| vit C | 43 |
| folate | 14 |
Lean, mild haddock tops the list when Maritimers choose fish. This dish, with its colourful mosaic of seasonal produce, is featured at the Lodge and is adapted from the version published in New Flavours: Lighter and Healthier Fine Dining at Home (Formac Publishing, 1997) by Elaine Elliot and Virginia Lee. You can also use cod or halibut.
Ingredients
Preparation
Peach and Pepper Salsa:
In small bowl, combine peach, red pepper, onion, coriander, lime juice and hot pepper sauce; cover and refrigerate for up to 2 hours to blend flavours.
Cut haddock into 4 pieces if necessary, carefully removing any bones. In shallow dish, lightly beat egg. In another shallow dish, combine bread crumbs, salt and pepper. Dip fillets into egg; gently press into crumb mixture, turning to coat and shaking off excess.
In large skillet, melt butter over medium heat; cook fillets, turning once, for about 8 minutes or until fish flakes easily when tested with fork. Serve garnished with salsa.
- Keywords : Fish; Red pepper; Peaches; Main Course; Pan Fry; Eggs;
