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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

Ingredients
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

Prep
  • Always check fish for bones.
  • Season both sides of fish with pepper (wash hands).
Steps
  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

Ingredients
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)

Prep
  • Peel mangos; cut fruit away from pit and then cut into slices.
Steps
  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.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 13 ITEMS TO LIST

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

Produce
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

Seafood
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