Tomato and Green Bean Salad with Haddock Poached in White Wine
Colourful and crisp, this protein-packed salad is one satisfying starter. And to turn it into a main, all you have to do is double the serving size. For a finishing touch, include a starch like whole wheat pita, some fancy crackers or diced potatoes.
Ingredients
- ½ lb (225 g) fresh haddock fillets
- ¼ cup (60 ml) white wine
- ½ lb (225 g) green beans, trimmed
- 2 cups (350 g) multi-coloured cherry tomatoes, halved
- 2 tbsp (30 ml) chopped cilantro
- 2 tbsp (30 ml) chopped chives
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- 2 hard-boiled eggs, halved
- Salt and pepper
Instructions
- In a non-stick skillet, place the haddock and white wine. Cover and bring to a boil. Simmer for about 4 minutes or until the fish is cooked and flakes easily.
- In a saucepan of salted boiling water, boil the green beans until tender. Cool in ice water and drain. Split the beans in half lengthwise if desired.
- In a bowl, combine the green beans, tomatoes, herbs, lemon juice and olive oil. Season with salt and pepper. Divide among 4 plates. Top with large chunks of fish and half a hard-boiled egg.
Colourful and crisp, this protein-packed salad is one satisfying starter. And to turn it into a main, all you have to do is double the serving size. For a finishing touch, include a starch like whole wheat pita, some fancy crackers or diced potatoes.