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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 tablespoon Sugar
1 tablespoon Fresh lime juice
1 1/2 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
1 1/2 lb Haddock fillet, raw
1 each Lemon wedges
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Chilled Poached Haddock with Cucumber Relish

Chilled Poached Haddock with Cucumber Relish

Chilled Poached Haddock with Cucumber Relish
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:95 minutes
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