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Haddock over Corn Salsa with Cilantro-Lime Dressing


A wee bit of heat tempered with our Greek Yogurt-based dressing. All served over a fresh-tasting corn and black bean salsa. Includes rice (white or brown).

10 Minutes Stovetop Calories


(stovetop): Thaw completely in fridge. Cook rice. Drain & discard liquid from fish & pat dry with paper towel. Sprinkle both sides of fish with seasoning mix. In a large frypan, heat 1-2 Tbsp. oil (enough so that the pan is nicely coated) over medium-high heat. Cook fish about 3 min/side, or until it flakes easily with a fork (internal temp 158F/70C). Stir corn salsa and put a dollop on each plate. Place fish on top and drizzle with Cilantro-Lime Dressing. Nice with a SupperWorks dessert! *Best cooked within 24 hours of defrosting.


Haddock fillets, corn, black beans, grape tomatoes, red onion, red pepper, cilantro, Greek yogurt, olive oil, cider vinegar, garlic, lime juice, paprika, granulated onion, kosher salt, thyme, black peppercorns, oregano, cayenne, salt, rice (white or brown)

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 344
Total Fat 3g
Saturated Fat 1g
Cholesterol 68mg
Sodium 315mg
Total Carbohydrate 47g
Fiber 4g
Sugar 2g
Protein 31g
Weight 6 kg
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