October 16, 2010

Halibut with Peach-Pear salsa, Roasted Pear Salad with Peach Vinaigrette

Hurray!  The photo uploader is working again!  I can continue to share my deliciousness with you!

This is a fantastic dish, tasty and healthy, full of fruits and veggies.  As a bonus, it's really easy to do.  I wanted to do a macadamia crusted 'but for this one, but it's really hard to find macadamia nuts in Alaska.  Go figure.


1 halibut fillet, cut into quarters
1 c seasoned bread crumbs (just add some salt and pepper!)
1/4 c diced onion
1/2 jalapeno, diced
1 pear, diced
1 peach, diced

baby spinach
roasted walnuts
dried cranberries
1 pear, sliced

3/4 c EVOO
1/4 c vinegar (changing the type of vinegar changes the final product... experiment!)
2 T peach preserves or pureed peaches

First, prepare the salsa.  Mix the onion, jalapeno, pear and peach together in a bowl.  Refrigerate for at least an hour before serving.

Second, the vinaigrette.  Oil and vinegar do not want to mix, as you will see.  I like shaking them together in an old water bottle to force the mixing.  Blend in the preserves as well.

Now, preheat the oven to 350.  Take the halibut pieces and dip them first into the vinaigrette, then coat them in bread crumbs.  Bake until flaky, approximately 10 minutes per inch of thickness.  While they are baking, sprinkle the pear slices with vinaigrette and roast in the oven.

While the fish is cooking, mix the spinach, cranberries and walnuts together.

To serve, place a bed of salad on the plate along with a few slices of roasted pear.  Top with halibut, drizzle with vinaigrette, and top with salsa.  Enjoy!

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