Broiled Haddock with Cucumber Salsa

Reviews

Portions:
4

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

Diet Types:

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.)

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.

Submitted by: DaVita dietitian Sarah from New York.