Publix Simple Meals

Haddock Veracruz and Mango Salad

Haddock Veracruz and Mango Salad
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence


-- Prepare salad through step 1 - 15 minutes

-- Prepare fish through step 3 - 10 minutes

-- Complete salad and fish; serve - 10 minutes



Haddock Veracruz

Ingredients

1 1/2 lb haddock fillets (or snapper, grouper, or halibut)

1/8 teaspoon pepper

2 tablespoons canola (or olive) oil

1 tablespoon minced garlic

1 (14.5-oz) can diced tomatoes (undrained)

1/3 cup pitted green olives (drained)

1/4 cup capers (drained)

1 tablespoon tomato paste

1/2 cup white wine

Prep


-- Always check fish for bones.

-- Season both sides of fish with pepper (wash hands).


Steps


1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add garlic and tomatoes; cook and stir 2-3 minutes or until tomatoes are softened.

2. Stir in olives, capers, tomato paste, and wine; cook and stir 4-5 minutes or until thickened slightly.

3. Add fish to pan; spoon half of tomato mixture over fish. Reduce heat to medium-low and cover; cook 5-10 minutes, without turning, or until fish is opaque and flakes easily. Serve.



Mango Salad

Ingredients

4 ripe mangos

2 limes for juice

1/4 teaspoon kosher salt

1/8 teaspoon pepper

1/4 cup canola oil

1/2 cup chopped pecans

1 bag fresh baby spinach (5-7 oz)

Prep


-- Peel mangos; cut fruit away from pit and then cut into slices.

Steps


1. Squeeze juice of both limes into food processor or blender (about 1/3 cup). Add one-fourth of the mango slices and the salt, pepper, and oil. Process until smooth; set aside.

2. Preheat small sauté pan on medium 2-3 minutes. Place pecans in pan; cook and stir 3-4 minutes or until golden and fragrant.

3. Place salad greens on serving plates; arrange remaining three-fourths mango slices (from 3 mangos) over greens. Sprinkle with pecans; drizzle with dressing and serve.

Aprons Advice


-- Complete your meal with white rice, dinner rolls, and dulce de leche cake for dessert.

-- The pecans can be toasted in the oven insteadof on the stove top. Place on a baking sheet and bake at 350°F for 5-10 minutes.



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Haddock Veracruz and Mango Salad

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Haddock Veracruz

CALORIES (per 1/4 recipe) 270kcal; FAT 10g; CHOL 100mg; SODIUM 1100mg; CARB 7g; FIBER 0g; PROTEIN 34g; VIT A 10%; VIT C 30%; CALC 10%; IRON 15%

Mango Salad

CALORIES (per 1/4 recipe) 370kcal; FAT 24g; CHOL 0mg; SODIUM 110mg; CARB 41g; FIBER 6g; PROTEIN 3g; VIT A 90%; VIT C 130%; CALC 8%; IRON 10%

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