My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Haddock Veracruz and Mango Salad

Servings:
Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence


-- Prepare salad through step 1 - 15 minutes

-- Prepare fish through step 3 - 10 minutes

-- Complete salad and fish; serve - 10 minutes



Cooking Instructions

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.



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.

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.



Shopping List

Add items to your grocery list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

Haddock Veracruz

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%

Mango Salad

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%