Servings:
|
about
scaling
|
Cook Time: |
1 Hour 35 Min |
Prep Time: |
30 Min |
Cook Method: |
|
Cook Temp: |
|
| |
| |
.................................................................................
1. Prepare the relish. Place all relish ingredients in a glass or ceramic bowl. Stir until well mixed. Cover and refrigerate until
ready to serve.
2. Prepare the fish. In a large saucepan with a tight-fitting lid, place water, wine, onion, 4 sprigs of the parsley, and salt. Bring to a boil over high heat, then lower heat to medium and simmer. Add fish fillets, skin side up. Poach 5 minutes, uncovered. Remove pan from heat. Cover with lid and let sit another 5 minutes. Check to see if fish is cooked through. If not, replace lid and check again after 3 minutes. When fish is done, remove
lid. When fish is cool enough to handle, run a sharp knife under the edge of the skin and peel it off. Slide a spatula under the fillets, let them drain, and carefully flip them onto a serving platter. Let cool to room temperature, about 20 minutes. Cover loosely with plastic wrap and refrigerate at least 1 hour.
3. When ready to serve, arrange remaining 8 parsley sprigs around fish, along with lemon wedges. Serve haddock chilled, with cucumber relish on the side.
Source: Courtesy of Hannaford fresh magazine July-Aug 2009
Nutrition Facts |
|
Serving Size
(418g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 221 |
Calories from Fat 13 |
| |
% Daily Value * |
| Total Fat 1.4g |
2% |
| Saturated Fat 0g |
1% |
| Trans Fat 0g |
|
| Cholesterol 97mg |
32% |
| Sodium 432mg |
18% |
| Total Carbohydrate 13g |
4% |
| Dietary Fiber 1g |
6% |
| Sugars 8g |
|
| Protein 33g |
|
| Vitamin A 9% |
Vitamin C 32% |
| Calcium 9% |
Iron 13% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
2 cup |
Cucumber,peeled, seeded, diced |
|
2 Tbs |
Red onion, diced |
|
2 Tbs |
Chopped fresh mint |
|
1/2 ea |
Jalapeño pepper, seeded and minced |
|
1 cup |
WATERMELON, RAW, DICED |
|
1 Tbs |
Sugar |
|
1 Tbs |
Fresh lime juice |
|
1 1/2 tsp |
Rice wine vinegar dressing |
|
1/2 tsp |
Salt |
|
1 cup |
Water |
|
1/2 cup |
White wine |
|
1 ea |
Medium onion, thinly sliced |
|
12 ea |
Italian parsley sprigs |
|
1 1/2 lb |
Haddock fillet, raw |
|
1 ea |
Lemon wedges |
|
