Haddock with Peach and Pepper Salsa

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.

Black Bean Chili with Avocado Salsa

Corn Chips with Mango-Avocado Salsa

Lime-Grilled Chicken Breasts with Avocado Salsa

Marinating and quick-cooking the chicken breasts keeps the meat juicy.

Coriander Pork Skewers and Red Onion Salsa

The bay leaves are used just for flavour and are not to be eaten. If you don't have hot paprika, use 3/4 tsp (4 mL) paprika and 1/4 tsp (1 mL) cayenne pepper.

Grilled Cajun Salmon with Tomato Pineapple Salsa

Serve with rice and salad.

Chili Cornmeal Fish With Pineapple Mint Salsa

Chili powder and tart lime juice replace salt in this sodium-reduced entrée. Cornmeal makes a crispy coating for the fish without using a lot of oil.

Roast Pork Tacos with Apple Cucumber Salsa

Make this quick version of Mexican carnitas (braised pork tacos) with leftover roast pork. Slice the pork as thinly as you can, then coarsely chop or shred it into bite-size pieces. Use your sharpest, thinnest chef's knife for the job.

Tofu & Carrot Burgers With Tomato & Jalapeño Salsa

Honey-Glazed Ribs With Corn-Avocado Salsa

Sweet, salty and fall-off-the-bone tender, these barbecued ribs are simply perfect.