Poached Haddock with Cucumber–Dill Salsa

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cooking Time: 30 minutes
Poached Haddock with Cucumber–Dill Salsa



  • 30 peppercorns
  • 4 fresh parsley sprigs
  • 4 fresh dill sprigs
  • 1 small onion, cut into quarters
  • 1 bay leaf
  • 1 celery stalk, cut into quarters
  • 1 lemon, cut into quarters
  • 4 (4-oz.) haddock fillets

Cucumber-Dill Salsa

  • 2/3 cup chopped, unpeeled seedless cucumber
  • 1/3 cup chopped red bell pepper
  • 1 green onion, chopped
  • 1 1/2 tsp. chopped fresh dill
  • 1 tsp. fresh lemon juice


  1. For the poaching liquid, fill a large straight-sided skillet with a tight-fitting lid halfway with water. Add peppercorns, parsley, dill, onion, celery and bay leaf; squeeze lemon juice into pan and add wedges. Cover and bring to boiling; season with salt to taste. Reduce heat to low; simmer 20 minutes.
  2. Meanwhile, for the salsa, in a medium bowl combine cucumber, bell pepper, green onion, dill, lemon juice, and salt and pepper to taste. Cover and refrigerate until ready to serve.
  3. After the poaching liquid has cooked 20 minutes, increase heat to high and bring to boiling. Reduce heat to low; add fillets. Cook, covered, 5 minutes or until fish flakes easily with a fork.
  4. Remove fillets from poaching liquid. Place on a serving platter, top with salsa, and serve.

Per serving: 124 calories, 1g fat, 0g saturated fat, 65mg cholesterol, 90mg sodium, 6g carbohydrate, 1g fiber, 22g protein

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