Ingredients

The following ingredients have 4 Servings
  • 2 haddock filets
  • Stubbs sweet black pepper anytime sauce
  • flour tortillas
  • 4 ears corn with kernels off
  • 1 onion (diced)
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • salt and pepper to taste
  • 1/4 cup crumbled feta cheese
  • 1/4 cup red cabbage chopped into strips
  • 2 tbsp balsamic vinegar
  • 1 tsp lime juice

Instruction

  • Prepare the corn salad by sautéing the diced onion and corn kernels from the ears of corn in a large pan until the corn is golden brown.
  • Transfer the cooked corn to large mixing bowl and add in the mayonnaise, lime juice, chili powder and salt & pepper to taste.
  • Store in the refrigerator and top with chopped cilantro and crumbled feta cheese just before serving.
  • Prepare the slaw by combining the red cabbage, balsamic vinegar and lime juice in a large mixing bowl. Refrigerate before serving.
  • For the fish, warm the pan over medium to high heat and cover the pan with Stubb's Sweet Black Pepper Anytime Sauce.
  • Place the haddock filets face down with the skin on into the pan and cook for 4-5 minutes.Before flipping the filets with a spatula, place the Stubb's anytime sauce on top of the skin.
  • Cook for another 4-5 minutes or until the fish flakes. Break the fish into bite size pieces.Place the pieces of fish into a flour tortilla and top with the corn salad and slaw.