Icelandic fish and Mexican sauce -- dinner is served

Snowy, wild-caught haddock is a meaty fish from Iceland that I buy at Costco Wholesale in Hackensack. A bottle of Green Mexican Salsa serves as both the cooking medium and as a sauce for brown rice, above, or whole-wheat pasta. I served the fish with kale.

Editor's note: Fall means the end of the wild-salmon season at Costco Wholesale, and the return of fresh haddock from Iceland. Ripe pears, savory cheese and smoked wild salmon add substance to salads.

By Victor E. Sasson
Editor

Fresh fish fillets and a bottle of Green Mexican Salsa translate into a quick, delicious dinner that is ready in minutes.

Last night, we cooked portions of a 1.9-pound fillet of  fresh, wild-caught Icelandic haddock from Costco Wholesale in green salsa for under 10 minutes or until the fish turned snowy white and was firm to the touch.

I served it with leftover organic brown rice, covered with sauce from the fish, and kale, which I had blanched in hot water, drained and dressed with extra-virgin olive oil, powdered garlic and a little salt.

The haddock was $8.99 a pound and it served three with leftovers.

I emptied a 16.7-ounce bottle of La Costena-brand Green Mexican Salsa or Salsa Verde into a pot, added fresh juice from half of a lime, heated it to a low boil and then added portions of haddock fillet.

Jun's Wild Sesame Tofu with gochjang, a red-pepper sauce, is delicious for breakfast, especially when heated in the microwave for about a minute and a half. The non-GMO tofu is available at H&Y Marketplace, a Korean supermarket at 1 Remsen Place in Ridgefield

Whole sea bass from H Mart in Englewood was prepared in a sauce of organic diced tomatoes, olive oil and powdered ginger and garlic, and served with organic brown rice and steamed organic carrots. A bonus when eating whole fish are the tender "cheeks" right below the eyes.

Diced ripe Bosc pear and Parmigiano Reggiano Cheese turn a red-leaf lettuce salad into a sweet and savory side dish.

A light dinner salad includes smoked Alaskan wild salmon, ripe pear and cheese dressed in extra-virgin olive oil and balsamic vinegar, and calls for a glass of red or white wine.