Grilled Haddock with Blood Orange Salsa! This easy fish dinner is bursting with bright, fresh flavors thanks to a refreshing citrus salsa topping.
My health nut of a husband has suggested for years that I get into some organized form of exercise. He says it's because he wants to keep me around for a long time {not because all the confections I bake are visible in my hind quarters}. 😉
The problem is, I'm not much of a "sporty" girl.
I don't like to sweat. I am not extremely competitive. My idea of "lifting weights" is hoisting my 9 pound cast iron skilling onto the stove top. So, you can imagine that finding an exercise regimen that fits my idea of non-torturous semi-enjoyable hasn't exactly been easy.
A few weeks ago, the hubs showed up with a 10 session package deal for classes at a local fitness studio. {Men. They never learn.} And so, while I was admittedly less jazzed about this little "gift" than I would normally be, I decided to be gracious and humor him by attending the barre exercise{barre... not pole. There's been some confusion when I've mentioned this to other people...} classes they offer.
I was involved in ballet for most of my youth, so I figured that perhaps my muscles wouldn't balk too much at the "ballerina style muscle sculpting" they mention on their website.
Let me preface this by telling you that this class is only 30 minutes long. Surely, I could handle half an hour of exercise.
Yeah, not so much.
Approximately 15 minutes into the class {And exactly 3 minutes into an intense thigh workout}, I felt a sudden wave of dizziness wash over me. I thought it would pass, so I powered through, not wanting to interrupt the class and embarrass myself in the process.
When I turned to barre instructor to let her know I wasn't feeling quite right, her expression spoke volumes. My face had lost any trace of color. I was drenched in cold sweat. And apparently, the dimming lights were not a strobe light effect to make the class more exciting. I was thisclose to passing out.
After a brief "time out" of sitting on the mat and trying not to throw up on everyone's feet sipping some water, I started to feel slightly normal again. Ok, not really. But I had to redeem myself. So I got back up, hung on to the barre for dear life and finished the class with my head held high. {Or at least I think it was. I was still slightly disoriented.}
The verdict?
I am not cut out for much more than brisk walks and gentle yoga. In short, I have the exercise ability of a 70 year old woman. Oh well, you can't win 'em all. {I will, however, be finishing out the rest of the classes I have left... so if I suddenly stop posting altogether... you know what did me in.} 😉
In all seriousness, though, I am hoping that the next class goes a little more smoothly and that I can summon the fitness goddess within. Until then, I'll be eating lots of fresh, healthy meals like this one to help keep me in shape {and more importantly, keep me conscious!}.
The bright, citrusy flavors from the different kinds of oranges in the salsa are a great compliment to this Grilled Haddock {and if you're not a fish person, I'm sure it would go great with chicken, too}. Your taste buds won't even know that you're trying to behave! A perfect dish for introducing some lively flavors into your Spring menu.
Grilled Haddock
Equipment
- Heavy duty foil
Ingredients
For Salsa
- 1 blood orange peeled & cut into segments (save zest)
- 2 tablespoons red onion finely chopped
- 2 tablespoons cilantro finely chopped
- 1 tablespoon olive oil
- 1 tablespoon orange zest
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked black pepper
For Fish
- 3 tablespoons olive oil or butter
- 2 skinless haddock filets
- 1 teaspoon orange zest
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked black pepper
Instructions
Blood Orange Salsa:
- In a medium bowl, combine orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper. Set aside.
For Fish
- Heat the grill or grill pan to about 350°F.
- Drizzle olive oil (or butter) onto 2 sheets of heavy duty foil. Place haddock directly on the greased foil.
- In a small bowl, mix the orange zest, thyme, 1 teaspoon salt, and a pinch of cracked black pepper. Rub the mixture all over the haddock fillets.
- Carefully seal the foil into packets and place them on the grill.
- Grill the haddock in the foil packets for 8-10 minutes depending on the thickness of the filets. The fish should be opaque white and easily flake with a fork when it's done.
- Carefully remove the foil packets from the grill and plate the haddock filets, pouring any juices over top.
- Top with salsa just before serving.
Suzie Thomas says
There are additionally some core workout that target the decrease body. When performing these workout routines, several areas of the physique are labored altogether making it an efficient method to work out.