1. Cut haddock into 4 pieces if necessary, removing any bones. In shallow dish, lightly beat egg. In another shallow dish, combine bread crumbs, salt and pepper. Gently press fillets into egg, then into crumb mixture, turning to coat and shaking off excess.
2. In large skillet, melt butter over medium heat; cook fillet, turning once, for about
8 minutes or until fish flakes easily when tested. Serve garnished with salsa.
Peach and Pepper Salsa
1. In small bowl, combine peach, red pepper, onion, coriander, lime juice and hot pepper sauce; cover and refrigerate for up to 2 hours.