Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Chilled Poached Haddock with Cucumber Relish

Chilled Poached Haddock with Cucumber Relish

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 95 minutes

Ingredients: Add ingredients to List

Chilled Poached Haddock with Cucumber Relish
2 cup Cucumber,peeled, seeded, diced
2 tablespoon Red onion, diced
2 tablespoon Chopped fresh mint
1/2 each Jalapeqo pepper, seeded and minced
1 cup WATERMELON, RAW, DICED
1 tablespoon Sugar
1 tablespoon Fresh lime juice
11/2 teaspoon Rice wine vinegar dressing
1/2 teaspoon Salt
1 cup Water
1/2 cup White wine
1 each Medium onion, thinly sliced
12 each Italian parsley sprigs
11/2 lb Haddock fillet, raw
1 each Lemon wedges

directions:

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: Hannaford fresh Magazine, July - August 2009

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
2 cup Cucumber,peeled, seeded, diced  
2 tablespoon Red onion, diced  
2 tablespoon Chopped fresh mint  
1/2 each Jalapeqo pepper, seeded and minced  
1 cup WATERMELON, RAW, DICED  
1 tablespoon Sugar  
1 tablespoon Fresh lime juice  
11/2 teaspoon Rice wine vinegar dressing  
1/2 teaspoon Salt  
1 cup Water  
1/2 cup White wine  
1 each Medium onion, thinly sliced  
12 each Italian parsley sprigs  
11/2 lb Haddock fillet, raw  
1 each Lemon wedges  
Add to Shopping ListLearn More About Shopping Lists

* 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
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 221 kcal (11%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 10 g (50%)
Cholesterol 97 mg (32%)
Sodium 440 mg (18%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 10 g (40%)
Protein 43 g (71%)
Vitamins
Vitamin A 3036 IU (60%)
Vitamin C 76 mg (126%)
Minerals
Calcium 154 mg (3%)
Iron 16 mg (26%)
loading