Haddock with Mango Salsa

Prep Notes

I've never been a big fish eater but have made a commitment to eat more of it because of all the health benefits. This wild caught haddock smothered in fresh mango salsa is a delicious taste of the tropics which makes it fun to eat fish more frequently! It's an easy paleo meal that can be prepared and ready to eat very quickly!


Wild caught haddock fillet (one fillet for each serving)

Extra virgin olive oil, for drizzling (I use Whole Foods, 365 Everyday Value Brand; http://www.wholefoodsmarket.com/about-our-products/product-lines/365-everyday-value)

Ghee or clarified butter, for drizzling

Fresh lemon juice

Himalayan salt & pepper to taste

1 ripe mango

Finely chopped jalapeno pepper, to taste

¼-1/2 cup diced red pepper

Fresh cilantro, chopped

Fresh lime juice and freshly grated lime peel


Directions for cooking fish:

For each serving, place haddock on a large piece of aluminum foil which has been spritzed with olive oil, drizzle with ghee or clarified butter, squeeze generously with fresh lemon & season with sea salt & pepper. Roll up sides of foil to form a packet and bake in preheated 450 degree oven for about 20-25 minutes or until flakes and cooked all the way through.

Directions for salsa:

To make salsa, slice, peel & dice a ripe mango, add finely chopped jalapeño, red pepper and fresh cilantro, adjusting the amounts of each to taste. Stir to combine. Grate some fresh lime peel and squeeze a generous amount of fresh lime juice over it all and toss with Himalayan salt to taste. To serve, smother the baked haddock with lots of fresh mango salsa!


This recipe is gluten-free, soy-free, grain-free, paleo, Whole30 compliant®

Originally posted on Instagram on 1/30/17