Daily Herald - Suburban Chicago's source for news This copy is for personal, non-commercial use. To order presentation-ready copies for distribution you can: 1) Use the "Reprint" button found on the top and bottom of every article, 2) Visit reprints.theygsgroup.com/dailyherald.asp for samples and additional information or 3) Order a reprint of this article now.
Article posted: 2/5/2014 11:30 AM

Baked Haddock with Pineapple-Mint Salsa

1¼ pounds haddock fillets

Olive oil

Kosher salt and ground black pepper

1 pound fresh pineapple flesh, cut into chunks

1 jalapeño pepper, seeded and chopped

1 medium red onion, quartered

¼ cup fresh mint

¼ cup fresh cilantro

Juice of 1 lime

Hot sauce, to taste

Heat the oven to 400 degrees. Line a rimmed baking sheet with foil, then coat it with cooking spray.

Arrange the haddock fillets on the baking sheet, then brush them with a bit of olive oil. Season with salt and pepper, then bake for 12 minutes, or until the fish flakes easily.

Meanwhile, in a food processor, combine the pineapple, jalapeño, onion, mint, cilantro and lime juice. Pulse until roughly chopped. Transfer to a bowl, then season with salt and pepper. Adjust heat by adding hot sauce, if desired. Serve the salsa over the haddock.

Serves four.

Cook's note: Just in case it isn't obvious, this kick-butt salsa also is great accompanied by nothing more than a bowl of baked tortilla chips. Or spooned over a baked sweet potato.

Nutrition values per serving: 230 calories, 4.5 g fat (0.5 g saturated), 19 g carbohydrate, 3 g fiber, 13 g sugar, 28 g protein, 80 mg cholesterol, 340 mg sodium.

J.M. Hirsch, The Associated Press

Copyright © 2014 Paddock Publications, Inc. All rights reserved.