Curried Haddock with Pineapple Iceland
Bring a taste of the tropics to your kitchen with this vibrant Curried Haddock with Pineapple Iceland recipe! Flaky haddock fillets are gently poached in a fragrant coconut curry sauce infused with garlic, ginger, and lime for a perfectly balanced, savory kick. The dish is elevated with a refreshing pineapple salsa that combines juicy sweetness and tangy zest, making every bite an explosion of flavor. Served over toasted white rice, this quick and easy recipe is ready in just 35 minutes, making it perfect for weeknight dinners or special occasions. With its bold use of curry powder, creamy coconut milk, and a splash of tropical flair, this dish is as satisfying as it is unique—ideal for seafood lovers and adventurous palates alike.
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Recipe Information
Ingredients
- 4 pieces haddock fillets
- 2 tablespoons curry powder
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 cup pineapple (fresh, diced)
- 0.5 cup red onion (finely chopped)
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 cups white rice (cooked)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the haddock fillets on both sides with salt, black pepper, and 1 tablespoon of curry powder. Set aside.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the remaining curry powder to the skillet and toast for 30 seconds to release the aroma.
Pour in the coconut milk and lime juice. Stir well to combine and let the mixture simmer for 3-4 minutes.
Gently place the seasoned haddock fillets into the curry sauce. Cover the skillet and let the fish poach for 8-10 minutes, or until the fillets are cooked through and flaky. Turn off the heat and keep warm.
While the fish is cooking, prepare the pineapple salsa. In a bowl, combine diced pineapple, finely chopped red onion, and chopped fresh cilantro. Add a pinch of salt and mix well.
In another skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the cooked white rice and stir-fry for 2-3 minutes until lightly toasted.
To serve, place a scoop of toasted rice on each plate. Top with a poached haddock fillet and a generous ladle of curry sauce. Garnish with a spoonful of pineapple salsa on the side.
Serve immediately and enjoy your tropical-inspired meal!
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 4401 mg | 191% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 38.0 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 161 mg | 12% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1912 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
