Haddock with Citrus Salsa

Name: Haddock with Citrus Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 grams minced fresh cilantro; 1 garlic clove, minced; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 454 grams haddock fillets; 61 milliliters lime juice; 4 mediums navel oranges, peeled and sectioned; 1 teaspoon grated orange peel; 1 teaspoons pepper, divided; 80 grams chopped red onion; 0 teaspoons crushed red pepper flakes; 1 teaspoons salt, divided

Haddock with Citrus Salsa might be a good recipe to expand your main course recipe box. One portion of this dish contains about 21g of protein, 1g of fat, and a total of 175 calories. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes around 20 minutes. It is a pretty expensive recipe for fans of Mexican food. If you have orange peel, haddock fillets, navel oranges, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Citrus Salsa, Citrus Salsa, and Citrus-Avocado Salsa.

Instructions

For salsa, in a bowl, combine the oranges, onion, lime juice, cilantro, pepper flakes, garlic, orange peel, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and chill.

Ingredients you will need

Orange Zest

Lime Juice

Cilantro

Orange

Garlic

Pepper

Onion

Salsa

Salt

Equipment you will use

Bowl

Combine coriander, cumin and remaining salt and pepper; rub over both sides of fillets. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork.

Ingredients you will need

Salt And Pepper

Coriander

Cumin

Fish

Dry Seasoning Rub

Equipment you will use

Grill

Serve with citrus salsa.

Ingredients you will need

Salsa

Equipment

Bowl

Grill

Ingredients

Servings:

4grams

minced fresh cilantro 1

garlic clove, minced 2teaspoons

ground coriander 2teaspoons

ground cumin 454grams

haddock fillets 61milliliters

lime juice 4mediums

navel oranges, peeled and sectioned 1teaspoon

grated orange peel 1teaspoons

pepper, divided 80grams

chopped red onion 0teaspoons

crushed red pepper flakes 1teaspoons

salt, divided

Recommended wine: Pinot Noir, Sparkling Wine, Pinot Grigio, Gruener Veltliner

Haddock on the menu? Try pairing with Pinot Noir, Sparkling Wine, and Pinot Grigio. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. One wine you could try is Chehalem 3 Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 33 dollars.

Chehalem 3 Vineyard Pinot Noir

Three estate vineyards on three unique soils make profound statements. An optimal, complementary blend even more so. Fully ripe, complex and eagerly awaited.Try pairing with salmon, tuna, duck, quail, and beef.