Chilled Poached Haddock With Cucumber Relish
From pat2me 15 years ago
- 65 minutes to make
- Serves 4
Watermelon and cucumber are a tasty summery combination, the vinegar and lime juice make their flavors pop May be prepared one day in advance From Hannaford's "Fresh" magazine Cook time includes chill time
Ingredients
- relish shopping list
- 2 cucumbers, peeled, seeded and finely diced shopping list
- 2 T red onion, finely diced shopping list
- 2 T mint, finely chopped shopping list
- ½ jalapeno pepper, seeded and finely diced shopping list
- 1 C finely diced watermelon shopping list
- 1 T sugar shopping list
- 2 T fresh lime juice shopping list
- 1 ½ tsp rice wine vinegar shopping list
- ¼ tsp salt shopping list
- haddock shopping list
- 1 C water shopping list
- ½ C white wine shopping list
- 1 small onion, sliced thin shopping list
- 12 sprigs parsley, divided shopping list
- ¼ tsp salt shopping list
- 1 ½ lbs fresh haddock fillets shopping list
- lemon wedges for garnish shopping list
How to make it
- Relish
- Combine all ingredients in a glass or ceramic bowl, mix well and chill
- Haddock
- In a large saucepan with a tight fitting lid. Place water, wine, onion, 4 sprigs of 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 and let sit another 5 minutes
- Check to see if fish is cooked, if not replace lid and let sit another 5 minutes
- When fish is done, remove lid
- When fish is cool enough to handle, slip a sharp knife under skin and remove
- Carefully remove fish to a serving platter and cool 20 minutes at room temp
- Cover loosely with plastic wrap and refrigerate at least an hour
- When ready to serve, arrange remaining parsley sprigs around fish, along with lemon wedges
- Serve haddock chilled with cucumber relish on the side
People Who Like This Dish 2
- peetabear Mid-hudson Valley, NY
- victoriaregina USA, VA
- pat2me Nashua, NH
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The Rating
Reviewed by 2 people-
thanks for posting this recipe... Hannafords magazine has some great recipes in it... five forks
peeta
peetabear
in mid-hudson valley loved it
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How beautiful! Thanks for the post Pat. 5 forks, 2 spoons and one knife.
Vickie
victoriaregina
in USA loved it
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