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Sesame-Crusted Halibut Steaks with Pineapple,Mango, and Red Pepper Relish RELISH2 tablespoons Bellindora Balsamic Peach1/2 cup finely chopped pineapple1/2 cup finely chopped peeled mango1/4 cup finely chopped red bell pepper2 tablespoons chopped fresh cilantro1 tablespoon fresh orange juice1/2 teaspoon grated orange rind1/2 teaspoon crushed red pepperREMAINING INGREDIENTSCooking spray (olive oil)1/2 teaspoon salt1/2 teaspoon freshly ground pepper4 (4-ounce) halibut steaks (about 1 inch thick)4 teaspoons black sesame seeds1. To prepare relish, combine first 7 ingredients in a bowl;set aside.2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks.Coat both sides of each steak with 1/2 teaspoon sesame seeds,pressing gently to adhere. Add steaks to pan; cook 3 minuteson each side or until desired degree of doneness. Serve withrelish. Yield: 4 servings(serving size; 1 halibut steak and about 1/3 cup relish).CALORIES: 226 (41% from fat): FAT 10.4g (sat 3.6g, mono 4g, poly 1.1g) PROTEIN 24.5g;FIBER 1.4g; CHOL 71mg; IRON 3.8mg; SODIUM 349mg CALC 44mgWine Note: Chardonnay or Pinot Grigio may be the classic seafood wine, but the tropical fruit relish may call for a more fruit forward red, like a California zinfandel.
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Grilled Salmon with Roasted Corn RelishThis entire dish is prepared on the grill, infusing both the relish and salmon with a bit of smokiness 4 Anaheim chilesCooking spray (olive oil)2 shucked ears corn1 cup diced tomato1/4 cup chopped fresh cilantro6 tablespoons fresh lime juice1 teaspoon salt, divided1/2 teaspoon freshly ground black pepper, divided1 teaspoon ground cumin4 (6-ounce) skinless salmon fillets1/4 cup Bellindora Balsamic Pomegranate (use as marinade for 1 hour before grilling or brush on salmon fillets while on the grill)1. Prepare grill2. Place chiles on grill rack coated with cooking spray; grill5 minutes on each side or until blackened. Place chiles ina heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.3. Place corn on grill rack coated with cooking spray; grill 10minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.4. Combine chiles, corn, tomato, cilantro, lime juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.5. Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 2 minutes on each side than brush with Bellindora balsamic pomegranate; grill another 2 minutes each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish. Yield: 4 servings (serving size: 1 fillet and 3/4 cup relish).CALORIES 304 (33% from fat): FAT 11.3g (sat 2.6g, mono 4.8g; poly 2.9g) PROTEIN 33.9gCARB 18.1g; FIBER 2.7g; CHOL 80mg; IRON 1.7mg; SODIUM 671mg; CALC 39mg.
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Bellindora Peach Glazed Halibut 3 tablespoons Bellindora Balsamic Peach Vinegar1 teaspoon firmly packed brown sugar1 teaspoon Dijon mustard2 pieces halibut (about 1 in. thick, 5 to 6 oz.)½ teaspoon olive oilSalt and Pepper to taste1. In a bowl, mix Bellindora balsamic peach, brown sugar, and mustard. 2. Rinse halibut and pat dry. Brush lightly all over with olive oil and sprinkle with salt and pepper. Heat a 10 to 12- inch nonstick frying pan over medium-high heat add fish and cook until browned on the bottom, about 4 minutes. 3. Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque, but still moist-looking in the center (you can cut to test), 4 to 5 minutes longer. Transfer to plates. Makes 2 servings
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Salads
Seafood
