This recipe is brought to you by The Melrose Family.
15m
PREP TIME
10m
COOK TIME
14
INGREDIENTS
Servings: 6
Ingredients
- 2 haddock filets
- Stubbs Sweet Black Pepper Anytime Sauce
- flour tortillas
- 4 ears of corn with kernels off
- 1 onion diced
- 1/4 cup mayonnaise
- 2 tablespoon of lime juice
- 1 tablespoon of chili powder
- salt & pepper to taste
- handful of cilantro chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup red cabbage chopped into strips
- 2 tablespoon of balsamic vinegar
- 1 teaspoon lime juice
INSTRUCTIONS
- 1 Prepare the corn salad by sautéing the diced onion and corn kernels from the ears of corn in a large pan until the corn is golden brown.
- 2 Transfer the cooked corn to large mixing bowl and add in the mayonnaise, lime juice, chili powder and salt & pepper to taste.
- 3 Store in the refrigerator and top with chopped cilantro and crumbled feta cheese just before serving.
- 4 Prepare the slaw by combining the red cabbage, balsamic vinegar and lime juice in a large mixing bowl. Refrigerate before serving.
- 5 For the fish, warm the pan over medium to high heat and cover the pan with Stubb's Sweet Black Pepper Anytime Sauce.
- 6 Place the haddock filets face down with the skin on into the pan and cook for 4-5 minutes.
- 7 Before flipping the filets with a spatula, place the Stubb's anytime sauce on top of the skin.
- 8 Cook for another 4-5 minutes or until the fish flakes. Break the fish into bite size pieces.
- 9 Place the pieces of fish into a flour tortilla and top with the corn salad and slaw.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
