recipe: haddock with dijon blood orange sauce & mango salsa

din din tonight... i made this avacado, tomato, and mango salsa from allrecipes.com once before and loved it, and the haddock filets in the fridge seemed like a good excuse to make it again. i made the blood orange sauce as a throw-together whim, and it was actually a surprising delight to the dish. slightest hint of zing/spice and sweet and yummy.

ingredients list:
salsa (makes about 6 servings):
- 1 mango, peeled, seeded & diced
- 1 avacado, peeled, pitted & diced
- 3 medium tomatoes, diced
- 1 jalapeno, seeded & minced
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 tsp salt
- 2 tbsp fresh lime juice
- 1/4 cup red onion, chopped,
- 2 tbsp olive oil

fish & dijon blood orange sauce (for 2):

- 3 tbsp seasoned butter, divided
- 3 haddock filets
- 1/2 cup blood orange juice (or plain if that's what's on hand)

- 1 tbsp honey

- 1/2 tsp cayenne pepper

- 2 tbsp dijon mustard

to make:

salsa: in a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. add the salt, lime juice, red onion, & olive oil. refrigerate for at least 30 minutes before serving to let the flavors blend.

fish & dijon blood orange sauce: preheat oven to 350 degrees. heat 2 tbsp butter in a large skillet over medium high heat. after it gets hot, add haddock & sautee 3 minutes per side until the fish has a nice sear to it. remove haddock to a baking dish & bake for about 7-10 minutes until fully cooked through & fish is nice & flakey.

while the haddock is baking, add remaining 1 tbsp butter to skillet. mix blood orange juice, honey, cayenne pepper & mustard in a small bowl. add OJ mixture to skillet, and simmer for 7-10 minutes until thick.

after fish is done baking, return to skillet and simmer for a few minutes in the sauce. serve with mango salsa nom nom.