Ingredients
Haddock fillets, cornmeal, paprika, cayenne, oregano, coriander, cumin, dry mustard, salt, pepper, crushed pineapple, green onion, red pepper, cilantro, lime juice, cauliflower rice
Instruction
- 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.
Nutritional Info
Nutrition Facts
6 Servings Per Main Dish
Amount Per Serving | ||
---|---|---|
Calories | 344 | |
Total Fat | 2g | |
Saturated Fat | 0g | |
Cholesterol | 68mg | |
Sodium | 325mg | |
Total Carbohydrate | 47g | |
Fiber | 2g | |
Sugar | 0g | |
Protein | 31g |