Cooking
(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.
Ingredients
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 |