(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)
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