Grilled Mango Coconut & Pepper Haddock

Serves: Total Time:
4 15 min


  1. Brush haddock with olive oil and season with salt and pepper.
  2. Heat grill to medium high heat.
  3. Prepare brown rice to package directions.
  4. In a large salad bowl, top mixed greens with sliced strawberries, radishes and avocado slices. Finish salad with Cindy's Kitchen Barcelona Vinaigrette.
  5. Place haddock on grill for approximately 2 minutes or until fish is cooked through and flakes easily in the center with a fork. If using outdoor grill, cook for about 8-10 minutes per inch, flipping halfway through cooking time.
  6. To serve, brush grilled fish with 4 tablespoons Cindy's Kitchen Mango Coconut and Pepper marinade. Plate with brown rice and salad. Salt and pepper to taste.
Cindys Note

Mike Mendoza
Seafood Expert

Mike has over twenty years of seafood experience at Shaw's.

Shaw's Logo


  • 1 pound haddock filet
  • 4 tablespoons Cindy's Kitchen Mango Coconut & Pepper marinade
  • 1 cup instant brown rice
  • 6 ounces mixed salad greens
  • 4 strawberries, thinly sliced
  • 2 radishes, thinly sliced
  • 1 avocado, thinly sliced
  • Cindy's Kitchen Barcelona Vinaigrette, to taste
  • Olive oil
  • Salt
  • Pepper
Mango Coconut & Pepper  Image

This recipe was made using Mango Coconut & Pepper .

Share Your Favorite Recipe

Your email

Your location

Your recipe

Send Your Recipe