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Publix Aprons Recipes

Haddock Veracruz and Mango Salad

Total Time - 35 minutes / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Prepare salad through step 1 - 15 minutes
  • Prepare fish through step 3 - 10 minutes
  • Complete salad and fish; serve - 10 minutes

Haddock Veracruz and Mango Salad

Haddock Veracruz

1 1/2 lb haddock fillets (or snapper, grouper, or halibut)
1/8 teaspoon pepper
2 tablespoons canola (or olive) oil
1 tablespoon minced garlic
1 (14.5-oz) can diced tomatoes (undrained)
1/3 cup pitted green olives (drained)
1/4 cup capers (drained)
1 tablespoon tomato paste
1/2 cup white wine

  • Always check fish for bones.
  • Season both sides of fish with pepper (wash hands).
  1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and tomatoes; cook and stir 2–3 minutes or until tomatoes are softened.
  2. Stir in olives, capers, tomato paste, and wine; cook and stir 4–5 minutes or until thickened slightly.
  3. Add fish to pan; spoon half of tomato mixture over fish. Reduce heat to medium-low and cover; cook 5–10 minutes, without turning, or until fish is opaque and flakes easily. Serve.
CALORIES (per 1/4 recipe) 270kcal; FAT 10g; CHOL 100mg; SODIUM 1100mg; CARB 7g; FIBER 0g; PROTEIN 34g; VIT A 10%; VIT C 30%; CALC 10%; IRON 15%
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Mango Salad

4 ripe mangos
2 limes for juice
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1/4 cup canola oil
1/2 cup chopped pecans
1 bag fresh baby spinach (5–7 oz)

  • Peel mangos; cut fruit away from pit and then cut into slices.
  1. Squeeze juice of both limes into food processor or blender (about 1/3 cup). Add one-fourth of the mango slices and the salt, pepper, and oil. Process until smooth; set aside.
  2. Preheat small sauté pan on medium 2–3 minutes. Place pecans in pan; cook and stir 3–4 minutes or until golden and fragrant.
  3. Place salad greens on serving plates; arrange remaining three-fourths mango slices (from 3 mangos) over greens. Sprinkle with pecans; drizzle with dressing and serve.

CALORIES (per 1/4 recipe) 370kcal; FAT 24g; CHOL 0mg; SODIUM 110mg; CARB 41g; FIBER 6g; PROTEIN 3g; VIT A 90%; VIT C 130%; CALC 8%; IRON 10%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Dry Grocery
Add to your grocery list 1/4 cup capers
Add to your grocery list 1/2 cup chopped pecans
Add to your grocery list 1 (14.5-oz) can diced tomatoes
Add to your grocery list 1/3 cup pitted green olives
Add to your grocery list 1 tbsp tomato paste
Add to your grocery list 1/2 cup white wine

Add to your grocery list 1 bag (5-7 oz) fresh baby spinach
Add to your grocery list 2 limes (for juice)
Add to your grocery list 1 tbsp minced garlic
Add to your grocery list 4 ripe mangos

Add to your grocery list 1 1/2 lb haddock fillets (or snapper, grouper, or halibut)

From Your Pantry
Add to your grocery list 1/4 cup + 2 tbsp canola oil
Add to your grocery list 1/4 tsp kosher salt

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Aprons Advice

  • Complete your meal with white rice, dinner rolls, and dulce de leche cake for dessert.
  • The pecans can be toasted in the oven insteadof on the stove top. Place on a baking sheet and bake at 350°F for 5–10 minutes.
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Recipe Version seaf0094