(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)
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