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Grilled Halibut with Sweet and Spicy Pear Salsa

Chateau Lafayette Pinot Noir Blanc

Suggested Wines for this Recipe:
Chateau Lafayette Pinot Noir Blanc

Grilled Halibut with Sweet and Spicy Pear Salsa

Makes 6 Servings

2 cans(15 oz. each) Bartlett pear halves, drained
1/2 cup mango chutney
2 tablespoons chopped fresh parsley
2 tablespoons thinly sliced green onions
2 tablespoons sliced radish
1/4 teaspoon ground cumin
Red cayenne pepper, to taste
6 halibut steak 6 to 8 ounces each
2 tablespoons olive oil
2 tablespoons lemon pepper

Set aside 6 pear halves. Dice remaining pear halves. In small bowl, mix diced pears with chutney, parsley, green onions, radishes, cumin and cayenne pepper; set aside. Brush halibut steaks on both sides with olive oil. Sprinkle with lemon peopper. Grill or pan-fry halibut, cooking 3 to 5 minutes on each side or until fish flakes when tested with a fork. To serve, place halibut on serving plate. Arrange pear halves next to fish. Topped with pear chutney mixture.

Nutritional Information (per serving): Calories 371, Protien 36g, Carbohydrate 38g, Fiber 4g, Fat 9g, Sodium 494mg, Cholesterol 55mg.

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