Haddock fillets, cornmeal, paprika, cayenne, oregano, coriander, cumin, dry mustard, salt, pepper, crushed pineapple, green onion, red pepper, cilantro, lime juice, cauliflower rice
- Thaw completely in fridge. Cook cauliflower rice (included). Empty cornmeal onto a plate & stir. In a large frypan, heat 1-2 Tbsp. oil (enough so that the pan is nicely coated) over medium-high heat. Drain & discard liquid from fish & pat dry with a paper towel. Dip fish in cornmeal, coating both sides; discard excess cornmeal. Cook fish about 3 min/side, or until it flakes easily with a fork (internal temp 158F/70C). Serve over cauliflower rice with a dollop of pineapple salsa. *Best cooked within 24 hours of defrosting.
This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.
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