Ingredients
1 1/2 lb haddock fillets (or snapper, grouper, or halibut)
1/8 teaspoon pepper
2 tablespoons canola (or olive) oil
1 tablespoon minced garlic
1 (14.5-oz) can diced tomatoes (undrained)
1/3 cup pitted green olives (drained)
1/4 cup capers (drained)
1 tablespoon tomato paste
1/2 cup white wine
4 ripe mangos
2 limes for juice
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1/4 cup canola oil
1/2 cup chopped pecans
1 bag fresh baby spinach (5–7 oz)
3/4 lb Produce tropical fruit salad (pineapple, strawberries, kiwi)
3–5 sprigs fresh cilantro (rinsed)
1 shallot (rinsed and peeled)
2 tablespoons honey
1 lime (rinsed)
1 head Bibb lettuce (rinsed)
3 (6-ounce) boxes frozen mini crab cakes (thawed)
2 tablespoons butter
3 tablespoons rémoulade sauce
Description
Haddock Veracruz And Mango Salad
Publix Super Markets
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