1 large Jonagold apple, diced with skin on
1 large Honeycrisp apple, diced with skin on
2 green onions, tails only, chopped
4-5 sprigs fresh cilantro, chopped
4 tbsp (60 mL) wild blueberry juice
3 tbsp (45 mL) olive oil
Pinch of pepper and coarse sea salt
Juice of 1/4 lemon and 1/4 lime
1/2 tsp (2 mL) chopped parsley
4 tbsp (60 mL) milk
2 cups (500 mL) rice bread crumbs (I used PaneRiso brand from the health food section of the grocery store)
4 fillets fresh haddock, 6 oz (175 g) each
2 tbsp (15 mL) olive oil
Mix all salsa ingredients together and refrigerate for 30 minutes.
In a large bowl, mix eggs, parsley and milk to create an egg wash. Place the rice bread crumbs on a plate. Dip haddock fillets into the egg wash, one at a time, then place on the rice bread crumbs, turning to coat both sides.
Heat olive oil in a large frying pan over high heat. Pan-fry haddock about 2-3 minutes per side, depending on the thickness of fillets.
Serve with Apple Blueberry Salsa on the side.