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| Halibut w. Cantaloupe – Strawberry Salsa |
| Ingredients
4 frozen halibut fillets [about 6 ounces each], thawed, [see Cook’s Note] coarse salt freshly ground pepper Cantaloupe – Strawberry Salsa [recipe follows] Cantaloupe – Strawberry Salsa Ingredients 1 baby cantaloupe, cut in half, seeded and diced 10 strawberries, hulled, diced 6 cherry tomatoes, halved or quartered 3 scallions, sliced 1 yellow or orange bell pepper, diced 1 jalapeno, minced Juice of 1 lime or 1/2 lemon 1/2 cup cilantro leaves and stems or Italian flat leaf parsley, minced 2 tablespoons extra – virgin olive oil coarse salt freshly ground pepper Method Heat oven to 400º Season fillets with salt and pepper to taste. Bake fillets on a greased baking sheet until flaky when tested with a fork, about 12 – 15 minutes. Meanwhile, combine the salsa ingredients in a large bowl. Put halibut fillets on plates; top with salsa. Cook’s Note: Frozen fillets typically require 8 – 10 hours thawing time in the refrigerator, so stick them in the fridge in the morning. However, you also can quick – thaw fillets in the microwave in about 3 – 4 minutes – or, for that matter, cook them in about 10 minutes. |
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