Elevate your busy weeknight dinner with this Haddock with Coconut Cauliflower Rice and Pineapple Salsa. This recipe is a restaurant-quality dish that’s made easy in about 20 minutes, thanks to High Liner® Pan-Sear Selects® Traditional Haddock.
Pin the Haddock with Coconut Cauliflower Rice for later!
Elevating your weeknight dinners has never been easier!
As a mom, those evenings on the weeknights and free time on the weekends, is time that we cherish and try to take advantage of to the fullest. Meals that can be made quickly but without sacrificing flavour, is always a must! So, it’s no secret that I love a good shortcut in the kitchen. From store-bought sauce to pre-chopped veggies – anything that cuts down on cooking and gets me to spend more time with my family, I’m all in!
That’s why High Liner® Pan-Sear Selects® products quickly became a staple in our dinner round-up, especially the Traditional Haddock. The delicately breaded wild caught haddock is mild in taste, which serves as a great base for any flavour profiles! It’s also easily made seared in a pan, baked in the oven and even the barbecue!
Why you’ll love this Haddock with Coconut Cauliflower Rice and Pineapple Salsa:
Healthy: While the Haddock adds 20 grams of protein to the dish (per 129 g serving), we also made a simple swap of cauliflower rice for rice. It’s a sneaky-ish way to add more veggies to the dish and the coconut milk helps to make it more appetizing for potential picky eaters.
Quick: With the help of High Liner® Pan-Sear Selects® Traditional Haddock, this recipe comes together in about 20 minutes including the coconut cauliflower rice and fresh pineapple salsa.
Easy: With only a few ingredients, you won’t be spending too much time on prep. Pop the haddock in the oven, and you’ll be able to quickly make the sides.
What ingredients do you need for this Haddock with Coconut Cauliflower Rice and Pineapple Salsa recipe?
While there are 3 main components to this dish, your shopping list isn’t extensive! Here’s what you’ll need:
• High Liner® Pan-Sear Selects® Traditional Haddock
• Cilantro
• Fresh Lime
• Jalapeno
• Red Onion
• Red Pepper
• Pineapple
• Store-bought Cauliflower Rice
• Coconut Milk
Tips & FAQ for an effortless dinner:
• Store-bought or Homemade Cauliflower Rice? For the sake of time, I like to get store-bought cauliflower rice from the freezer section at my local grocery store. I keep a few bags in the freezer for quick meals like this one! That being said, homemade totally works too! Simply chop the cauliflower and add to a food processor. Pulse until desired consistency. It’s super easy to make but when pressed on time, it’s always nice to have a pre-made option available.
• Can anything be made ahead of time? Preparing your vegetables at the beginning of a fresh week is a great way to make cooking time go quickly and even help to reduce waste. With ingredients prepped and ready to go, you’re likely to use them up before they go bad!
Haddock with Coconut Cauliflower Rice and Pineapple Salsa
Ingredients
2 High Liner® Pan-Sear Selects® Traditional Haddock fillets
2 cups fresh pineapple, diced
1 small red pepper, diced
1⁄4 cup red onion, diced
1 jalapeno, seeded and diced
1⁄2 cup cilantro, chopped
1 lime, zested and juiced
2 cups cauliflower rice
1 tbsp coconut oil
1⁄2 cup coconut milk
Salt and pepper, to taste
Instructions
Cook the High Liner® Pan-Sear Selects® Traditional Haddock according to directions on the packaging.
In a medium bowl, mix together the pineapple, red pepper, red onion, jalapeno, cilantro, and the zest and juice of the lime. Season to taste and chill until ready to use.
In a large skillet, melt the coconut oil over medium heat. Add the cauliflower rice and season with salt. Cook, stirring frequently until cauliflower rice is tender, about 5-7 minutes. Stir in the coconut milk and cook for another 2 minutes.
To serve, add the coconut cauliflower rice to a plate. Add the haddock fillet over top and the pineapple salsa. Serve immediately.
Many thanks to High Liner® Canada for sponsoring this post. As always, all opinions are my own.
