Broiled Haddock with Cucumber Salsa

Name: Broiled Haddock with Cucumber Salsa
Yield: 4

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 4

Serving Size: 3 ounces fish, 1/3 cup salsa

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Ingredients

1 small ear fresh corn
1/2 cup cucumber
1/4 cup red onion
1 garlic clove
1/4 cup red bell pepper
1/4 teaspoon cayenne pepper
3 tablespoons fresh cilantro
4-1/2 tablespoons lime juice
1 pound fresh haddock
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Nutrients per serving

Calories 126

Protein 22 g

Carbohydrates 6 g

Fat 1 g

Cholesterol 65 mg

Sodium 80 mg

Potassium 466 mg

Phosphorus 232 mg

Calcium 50 mg

Fiber 0.9 g

Preparation

Turn on broiler.
Cook cleaned ear of corn in a grill pan or on a hot grill until grill marks are apparent. Stand ear of corn upright. Using a sharp knife, cut kernels from stalk.
Peel and dice cucumber. Dice onion, bell pepper; peel and mince garlic; chop cilantro.
In a bowl, combine cucumber, onion, garlic clove, red pepper, cayenne pepper, cilantro, grilled corn kernels and 1-1/2 tablespoons lime juice. Place in the refrigerator and allow flavors to blend.
Cut fish into four 4-ounce fillets. Score fillets lightly with a sharp knife. Season with pepper, garlic powder and onion powder. Drizzle fillets lightly with remaining 3 tablespoons lime juice. Arrange on baking sheet lined with parchment.
Place baking sheets under broiler and cook until golden brown or cooked thoroughly. (Internal temperature of fish should reach 145° F.)

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Renal and renal diabetic food choices

3 meat
1 vegetable, medium potassium

Carbohydrate choices

1/2

Helpful hints

Adjust the amount of cayenne pepper used to match your tastefor spiciness.
The recommended internal temperature of cooked fish is 145° F. Cooking time varies with thickness of fillets.
This recipe works well with trout.
Substitute 1/2-cup frozen or unsalted, canned corn kernels for fresh corn if desired. Stir in a skillet over high heat to toast before adding to salsa.

Related Tags:

Bake Fish

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Submitted by:

DaVita dietitian Sarah from New York.

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