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Dale Nichols' Pan-Fried Haddock

vegetables

1 pound haddock or cod fillets
pinch (each) salt and pepper
2 teaspoons oil
----GARDEN SALSA----
1 cup diced seeded peeled tomato
1/2 cup diced seeded cucumber
1/4 cup diced sweet yellow pepper
1/4 cup sliced green onions
1 clove garlic; minced
2 tablespoons chopped fresh coriander; or
2 tablespoons chopped sea parsley
1 tablespoon olive oil
1 teaspoon rice vinegar
1/4 teaspoon each salt and pepper

GARDEN SALSA: In small bowl, toss together tomato, cucumber, yellow pepper, onions, garlic, coriander, oil, vinegar, salt and pepper. Set aside in refrigerator for up to 30 minutes. Sprinkle fish with salt and pepper. In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for about 8 minutes or until opaque and flakes easily when tested with fork. Divide among 4 serving plates; top with salsa.

Contributor: Canadian Living - August,1999

Yield: 4 servings

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