Mexican Haddock
Dive into vibrant, bold flavors with Mexican Haddock, a fusion of zesty spices and fresh ingredients that turns a simple fish dinner into a fiesta on your plate! Perfectly seasoned haddock fillets are coated in a smoky spice blend featuring cumin, smoked paprika, and chili powder, then baked to tender perfection. They’re crowned with a refreshing, homemade tomato salsa bursting with diced tomatoes, red onion, jalapeño, and aromatic cilantro. A final touch of melted cheddar cheese adds indulgent richness, while a squeeze of fresh lime ties it all together. Ready in just 35 minutes, this easy, oven-baked seafood recipe is a delicious weeknight meal that doesn’t skimp on flavor or flair. Whether served with a side of rice or tortilla chips, this dish will transport your taste buds straight to Mexico!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces haddock fillets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 whole lime
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 medium, diced tomatoes
- 1 small, diced red onion
- 1 whole, minced jalapeño
- 2 tablespoons, chopped cilantro
- 0.5 teaspoons ground coriander
- 0.5 cups, shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
In a small bowl, mix the cumin, smoked paprika, garlic powder, chili powder, salt, and black pepper.
Pat haddock fillets dry with a paper towel, then brush both sides with 1 tablespoon of olive oil. Rub the spice mix evenly over both sides of the fillets. Set aside.
Prepare the tomato salsa by combining the diced tomatoes, red onion, jalapeño, cilantro, juice of half the lime, ground coriander, and a pinch of salt in a bowl. Stir well and set aside.
Place the haddock fillets on the prepared baking sheet and drizzle with the remaining olive oil. Bake in the preheated oven for 12-15 minutes, or until the fish turns opaque and flakes easily with a fork.
While the fish bakes, grate the cheddar cheese and prepare the remaining lime half into wedges for serving.
Once the haddock is cooked, remove from the oven and spoon the prepared salsa generously over each fillet. Top with a sprinkle of shredded cheddar cheese.
Return the fillets to the oven for 5 minutes, or until the cheese is melted and bubbly.
Serve the Mexican haddock immediately with lime wedges on the side for drizzling.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 17.6 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 416 mg | 32% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2641 mg | 56% | |
*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.
