1¼ pounds haddock fillets
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.
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 PressCopyright © 2014 Paddock Publications, Inc. All rights reserved.