• Ingredients:
halibut with chunky tomato & pepper compote. This compote works nicely with salmon, sablefish or on top of chicken. Serves 4
4 – 6 oz fresh halibut fillets
1/4 cup canola oil
1/2 teaspoon kosher salt
1/2 small red onion, thinly sliced
2 limes, juiced
1/2 jalapeiio pepper, seeded & finely chopped
12 Grape Tomatoes, halved
4 Super Sweet Baby Bell Peppers, seeded & chopped
1/2 Cucumber, seeded & diced
2 Tablespoons fresh cilantro, chopped
1/2 teaspoon kosher salt
(Recipes are available at Henlong Market, please ask for package.)
• Instruction:
Preheat the oven to 450°F. In a small bowl, marinate the sliced red onions in the lime juice for at least an hour. Add the jalapeiio, Concerto™ Grape Tomatoes, Doice™ Super Sweet Bell Peppers, Fresco™ Cucumber, cilantro and salt. Set aside. Heat a large, non•stick skillet over medium/high heat. Add the canola oil. Season the halibut fillets with salt and place in the hot skillet. Cook the halibut fillets until the flesh is nicely browned, about 2 minutes. Turn the fish over and place in the oven for 3 minutes, or until cooked through. Remove from the pan and serve with the salsa.
