Seafood

Haddock Avocado Corn Salsa with Smoky Paprika Sauce

Name: Haddock Avocado Corn Salsa with Smoky Paprika Sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Ingredients: 2 fillets (340g) haddock; 1 cup (150g) sweet corn kernels; 1 large (200g) ripe avocado; 1 tsp (5g) smoked paprika; 1 tbsp (15ml) olive oil; 1/2 teaspoon (3g) fine salt

Recipe guide: Elena Hart

DifficultyEasy

Prep time10 min

Cooking time8 min

Total time18 min

Servings4 servings

Jump to Recipe

Pan-seared white fish paired with a bright, crisp topping makes for an effortlessly balanced meal. Haddock brings a mild, slightly sweet flavor with tender flakes that take well to a seasoned crust, while the contrast of cool avocado and crisp sweet corn creates plenty of texture in every bite. A simple smoky paprika sauce ties the components together, adding warmth and gentle acidity to cut through the buttery richness of the avocado and the delicate fish.

Why this one works

Haddock cooks rapidly in a hot skillet, yielding tender, flaky fish in under ten minutes.
The combination of creamy diced avocado and crisp corn creates satisfying textural contrast.
Smoked paprika provides warm, earthy depth across both the fish seasoning and the sauce.
Assembles quickly with minimal cleanup, using straightforward pantry and produce staples.

Ingredients

What you’ll need

2 fillets (340g) haddock Pat thoroughly dry with paper towels prior to seasoning so the surface sears cleanly instead of steaming.
1 cup (150g) sweet corn kernels Use fresh or thawed frozen corn, drained well to keep the salsa crisp and avoid excess moisture.
1 large (200g) ripe avocado Look for an avocado that yields slightly to gentle pressure so it dices cleanly without turning to mush.
1 tsp (5g) smoked paprika Split between seasoning the fish fillets directly and whisking into the finishing drizzle.
1 tbsp (15ml) olive oil Provides a hot cooking surface for searing the haddock fillets to an even golden finish.
1/2 teaspoon (3g) fine salt

TRY THIS NEXT: If these flavors sound good to you, Haddock Cucumber Salad with Chili Lime Sauce is a natural one to save for next time.

Equipment

What to have nearby

Heavy skillet (such as cast iron or stainless steel)
Fish spatula or thin-edged turner
Medium mixing bowl
Small whisk or fork

Quick overview

Prep

10 min

Cook

8 min

Total

18 min

Serves

4 servings

Method

Step-by-step instructions

Start by preparing the fish surface so it is completely dry for an even sear. Keep the skillet over steady medium heat, assemble the salsa while the fish cooks, and plate immediately after cooking.

1
Step 1
Pat haddock fillets dry and season with salt and smoked paprika.
2
Step 2
Heat olive oil in a skillet and sear haddock for 4 minutes per side until opaque and flaky.
3
Step 3
Dice avocado and combine with corn in a bowl to create the salsa.
4
Step 4
Whisk remaining paprika with a dash of lime for the sauce.
5
Step 5
Plate haddock, top with salsa, and drizzle with smoky paprika sauce.

ALSO GOOD: If these flavors sound good to you, Cod Cucumber Salad with Smoky Paprika Sauce is a natural one to save for next time.

Helpful details

A few things worth knowing

Ensure the olive oil is shimmering in the pan before setting the haddock down to prevent sticking.
Resist moving the fillets during the initial four minutes of searing to encourage a solid crust.
Gently toss the diced avocado and corn to keep the avocado cubes intact rather than mashing them.
Check that the thickest part of the haddock is completely opaque and flakes easily with a fork before pulling from the pan.

Variations

Ways to make it your own

Garnish with freshly chopped cilantro or a sprinkle of cracked black pepper over the salsa.
Serve the fish flaked into warm corn tortillas as quick weeknight fish tacos.
Add a light pinch of sea salt flakes over the avocado just before plating.

Serving

Serving suggestions

Plate each fillet over a bed of warm steamed jasmine rice, brown rice, or quinoa to soak up the paprika sauce. For an extra vegetable side, pair with lightly dressed mixed greens, grilled zucchini ribbons, or warm black beans seasoned with ground cumin.

Storage

Storage & reheating

Transfer leftover cooked haddock and salsa into separate airtight containers and refrigerate promptly. Reheat the fish gently in a warm skillet over low heat to preserve its tender texture, and spoon the chilled salsa on top just before serving.

Recipe information

Nutrition notes

Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.

Calories

380 kcal

Protein

32g

Fat

18g

Carbohydrates

22g

Fiber

Sugar

Frequently asked

Quick recipe answers

Can I use frozen haddock fillets?+

Yes, thaw the fillets completely in the refrigerator and pat them thoroughly dry before applying the seasoning and searing.

How do I know when the haddock is done?+

The fish will turn fully opaque throughout and separate naturally into clean, tender flakes when pressed gently with a fork.

Can the salsa be made ahead of time?+

You can combine the corn and avocado shortly before dinner, but adding the avocado too far in advance may lead to softening and surface browning.

More delicious dishes

Final note

With its balance of flaky seared fish, vibrant salsa, and smoky sauce, this haddock dish offers a fresh and dependable dinner option that comes together with ease.

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