Scallion and Tomato Infused Haddock with Mango-Corn Salsa Recipe

Ingredients

4 haddock fillets (6 oz each)
2 tomatoes, diced
4 scallions, thinly sliced
1 mango, diced
1 cup corn kernels
1/4 cup cilantro, chopped
2 tablespoons lime juice
2 tablespoons olive oil
Salt and pepper to taste

Steps and instructions

Preheat the oven to 375°F (190°C).
Season the haddock fillets with salt and pepper, then place them on a baking sheet lined with parchment paper.
In a bowl, mix together the diced tomatoes and sliced scallions.
Spoon the tomato and scallion mixture over the haddock fillets.
Bake the haddock in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
While the haddock is baking, prepare the mango-corn salsa by combining the diced mango, corn kernels, cilantro, lime juice, olive oil, salt, and pepper in a bowl.
Once the haddock is done, serve it hot with a generous spoonful of the mango-corn salsa on top.

Tools for making

Baking Sheet - To bake the haddock fillets in the oven.
Parchment Paper - For lining the baking sheet and preventing sticking.
Mixing Bowl - To combine the diced tomatoes, scallions, mango, corn, cilantro, lime juice, and olive oil.
Serving Platter - For presenting the finished dish with the mango-corn salsa.
Knife and Cutting Board - For dicing the tomatoes, mango, and slicing the scallions.
Measuring Spoons - To accurately measure out the lime juice, olive oil, salt, and pepper.

Recipe overview

This Scallion and Tomato Infused Haddock with Mango-Corn Salsa recipe is a delightful blend of flavors that will tantalize your taste buds. The haddock fillets are baked to perfection with a topping of diced tomatoes and sliced scallions, creating a light and refreshing dish. The mango-corn salsa adds a burst of sweetness and tanginess, complementing the savory fish. This recipe is easy to make and perfect for a quick weeknight dinner or a special weekend meal. Enjoy the combination of fresh ingredients and vibrant colors in this delicious dish!

Common questions

Can I use a different type of fish for this recipe? Yes, you can substitute haddock with other white fish such as cod, halibut, or tilapia.
How can I tell if the haddock is cooked through? The haddock is done when it reaches an internal temperature of 145°F (63°C) and easily flakes with a fork.
Can I make the mango-corn salsa ahead of time? Yes, you can prepare the salsa ahead and store it in the refrigerator. Just give it a good stir before serving.
Is there a substitute for mango in the salsa? You can use diced pineapple or peaches as a substitute for mango in the salsa for a slightly different flavor profile.

Serving dishes and utensils

Baking sheet - For baking the haddock fillets in the oven.
Parchment paper - To line the baking sheet and prevent sticking.
Mixing bowl - For combining the tomatoes, scallions, and other salsa ingredients.
Serving platter - To present the haddock fillets with the mango-corn salsa.
Sharp knife - For dicing the tomatoes, mango, and slicing the scallions.
Cutting board - To provide a stable surface for cutting the ingredients.
Spoon - For spooning the salsa over the haddock fillets.

Origin stories

Haddock is a popular fish in North Atlantic waters and is commonly used in traditional British and New England cuisine. It is known for its mild, sweet flavor and tender texture, making it a versatile ingredient for a variety of dishes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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