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Grilled Haddock Salad with Kiwi Lime Cilantro Salsa

Ingredients

For Marinade:

  • ¾ lb haddock filets (or other white fish)
  • 1 SunGold kiwi fruit, peeled
  • Juice of 1/2 a lime
  • 2 tbsp extra virgin olive oil
  • salt
  • pepper

For Salsa:

  • 1 SunGold kiwi fruit, peeled and diced
  • 1 jalepeno pepper, seeded and finely chopped
  • ¼ red onion, finely chopped
  • ¼ cup cilantro, chopped
  • salt
  • pepper
  • juice of 1/2 a lime
  • 2 tbsp extra virgin olive oil

To Serve:

  • 4 cups mixed salad greens

Instructions

For Marinade:
Combine ingredients in a blender or food processor and pulse until smooth. Place fish in a bowl and top with marinade. Set aside for 10 minutes.

For Salsa:
In a medium bowl combine all salsa ingredients and set aside.

To Serve:
Preheat grill to medium high. Remove fish from marinade, discarding marinade, and place fish on a grill rack or a piece of tin foil and then onto the grill. Haddock is a delicate fish and can fall apart on the grill, so use the rack or foil to prevent the fish from falling through the grill grates. Grill for 5 minutes and turn and grill for an additional 5 minutes, until opaque and the fish flakes easily.

Place salad greens onto 2 plates and top with grilled haddock and salsa. Serve with whole grain dinner rolls.

Recipe contributed by Jennifer Shea Rawn of My Cape Code Kitchen.

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