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Haddock With Peach And Pepper Salsa

fish

1 pound haddock fillets
1 egg
1 cup dry bread crumbs
1/4 teaspoon (each) salt and pepper
2 teaspoons butter
----PEACH AND PEPPER SALSA----
1/2 cup diced peeled fresh peach
1/2 cup diced sweet red pepper
1/4 cup diced onion
1 tablespoon chopped fresh coriander or parsley
1 tablespoon lime juice
1/4 teaspoon hot pepper sauce

Peach and Pepper Salsa: In small bowl, combine peach, red pepper, onion, coriander, lime juice and hot pepper sauce, cover and refrigerate for up to 2 hours to blend flavours. Cut haddock into 4 pieces if necessary, carefully removing any bones. In shallow dish, lightly beat egg. In another shallow dish, combine bread crumbs, salt and pepper. Dip fillets into egg; gently press into crumb mixture, turning to coat and shaking off excess. In large skillet, melt butter over medium heat, cook fillets, turning once, for about 8 minutes or until fish flakes easily when tested with fork. Serve garnished with salsa. Converted by MM_Buster v2.0l.

Contributor: Amy's on Second, Prince Albert, Sask.

Yield: 4 servings

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