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