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Cornmeal-Crusted Haddock with Fresh Pineapple Salsa


A quick sauté and you’ll have a healthy, family-friendly dinner on the table in no time! The lightly-seasoned crust adds a nice crunch. White or brown rice included. (stovetop)

20 Minutes Stovetop Calories


(stovetop): Thaw completely in fridge. Cook 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 paper towel. Dip fish in cornmeal, coating both sides; discard excess cornmeal. Cook fish about 3 min/side, or until fish flakes easily with a fork (internal temp 158F/70C). Serve over rice, with a dollop of pineapple salsa. *Best cooked within 24 hours of defrosting.


Haddock fillets, cornmeal, parsley, dried minced onion, garlic, basil, salt, pepper, lemon zest, rice (white or brown)

Nutrition Facts

6 Servings Per Main Dish

Rice included, salsa not included

Amount Per Serving
Calories 344
Total Fat 2g
Saturated Fat 0g
Cholesterol 68mg
Sodium 315mg
Total Carbohydrate 47g
Fiber 2g
Sugar 0g
Protein 31g
Weight 6 kg
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