Grilled Halibut with Peach and Pepper Salsa
Via Cooking Light
A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. Here, the season's juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.
Yield: 6 servings (serving size: 1 fillet and about 2/3 cup salsa)
Ingredients
- SALSA:
- 2 1/2 cups coarsely chopped peeled yellow peaches (about 1 1/4 pounds)
- 1 1/3 cups chopped red bell pepper (about 1 large)
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped fresh arugula
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons chopped fresh oregano
- 1/4 teaspoon salt
- 1 habanero pepper, seeded and minced
- 1 garlic clove, minced
FISH:- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 2 garlic cloves, minced
- 6 (6-ounce) skinless halibut fillets
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
Preparation
1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
2. Prepare grill to medium-high heat.
3. To prepare fish, combine 2 tablespoons juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.
Nutritional Information
- Calories:
- 267
- Fat:
- 8.6g (sat 1.2g,mono 4.6g,poly 1.8g)
- Protein:
- 35.3g
- Carbohydrate:
- 11.8g
- Fiber:
- 2.3g
- Cholesterol:
- 52mg
- Iron:
- 2mg
- Sodium:
- 389mg
- Calcium:
- 104mg
Chicken, Mushroom And Brown Rice Casserole
1 cup brown rice
2 TBSP olive oil
1/2 onion, diced
1 stalk celery, diced
1 green bell pepper, seeded, diced
8 oz mushrooms, sliced
3/4 tsp dried thyme
salt pepper
2 cloves garlic, minced
2 TBSP flour
1/2 cup white wine
1 1/2 cups chicken broth
1 chicken bouillon cube
1/2 cup half and half (can use fat free or use whole milk)
3 oz swiss cheese, shredded
3 oz gruyere cheese, shredded
3 cups seasoned, cooked and diced chicken breast meat (about one pound)
1/4 cup fresh parsley, chopped
Cook rice per package instructions. Set aside. (One cup uncooked rice yields about 4 cups cooked rice)
In a large skillet heat olive oil over medium heat. Add onion, celery and bell pepper. Season with salt and pepper and saute for 5-6 minutes. Add mushrooms, season with thyme and pepper and saute until mushrooms start to brown and lose their moisture, 5-6 minutes. Add garlic and saute for another minute or two. Sprinkle the flour over the vegetables and stir to cook the flour, about two minutes. Add the white wine, chicken broth and bouillon cube. Bring to a boil stirring constantly until mixture is smooth. Remove pan from heat and add the half & half and the cheeses, stirring until sauce is thickened and smooth. Fold in the diced chicken, rice and parsley. Stir to combine well. Spray a casserole dish with cooking spray. Pour mixture into casserole dish and bake in preheated 350 degree oven for 30-40 minutes.
