Searching for a Refreshing Summer Dinner? Baked Haddock with Nectarine Salsa is the Answer!

Hot weather easily stills the appetite, which makes it hard to pick a main course that will satisfy everyone in the family.  Fruits and fresh farm veggies serve jubilantly juicy flavors, but have little sustenance for an entire dinner.  Luckily, Baked Haddock with Nectarine Salsa hits both taste and hunger targets.  Designing a personal recipe for the baked haddock and snagging a tasty nectarine salsa from the Taste of Homes website, I found this entre easy to cook yet savory and fulfilling.  The zest from the orange, basil, lemon, and pepper spice up the relatively bland white fish, and the fascinatingly flavorful juices of nectarine, kiwi, onion, vinegar and kiwi top the haddock with a luscious salsa you’ll intentionally make extra of…because you’ll probably want to serve it with crackers come your late night snack.  This entre pairs well with a smooth chardonnay or sharp red with a hint of berries and spring greens dazzled with fresh strawberries, ripe cucumber, plump carrots, and a light dressing like red-wine vinegar and lemon or zinfandel.  These additions compliment the sweet in the main meal well but keep dinner pleasantly light, which makes it an excellent course for tired troopers drained by the overwhelming humidity and heat.  Combine the variety of ingredients with the simple directions below, and your guaranteed a dinner that is good for all families, especially in the summer!

Ingredients For the Haddock:

·      Orange zest

·      Lemon juice

·      Basil

·      Black Pepper

·      1 tsp. olive oil

·      8 oz. fresh haddock

Ingredients for the Salsa:

·      1 medium nectarines, cut into 1/2 inch pieces

·      1/2 medium cucumber, seeded and cut into 1/2 inch pieces

·      1/2 medium kiwi, peeled, cut into 1/2 inch pieces

·      2 tablespoons chopped green onion

·      4-1/2 teaspoons orange juice

·      1-1/2 teaspoons white wine vinegar

Directions for the Haddock:

·      Rinse and pat dry the fish before placing into a non-stick baking dish.

·      Cover the fish with the lemon juice.

·      Shave orange zest and drizzle the oil on the fish.  Sprinkle with pepper.

·      Preheat the oven to 450 degrees.  Bake haddock for 15-18 minutes.  Watch carefully so as to overcook.

·      Combine nectarine, cucumber, kiwi, onion, orange juice, and vinegar for salsa. Cover. Chill until ready to serve.

·      Place haddock over fresh greens and top with salsa for finish.