ShareThis
A Great Recipe with the Seasons first succulent wild caught Alaskan Halibut and organic sides of Sweet Potato Fries and Haricot Verts.
These thick cut Baked Fries made from Organically Grown Sweet Potatoes are healthy alternative to traditional fries. Simply peel, cut into 1/4" thick lengthwise pieces. Lightly brush cut potatoes with a combination of sesame oil and vegetable oil, Salt with Sea Salt and bake until golden at 425 degrees.
Prepare the Mango Salsa with One Mango, minced, 3/4 cup minced cucumber, 3 Tablespoons minced Cilantro and 1/2 cup minced red onion, with a dash of fresh lime juice added at the end. You can make this preparation in advance and refrigerate.
Fresh Halibut often comes with a layer of skin on it, so trim it off so the fish is clean, and the filets look uniform. Then wrap the filets in a pre-soaked Cedar paper, which you can often find by the fish section at the grocer or fish market. Place on a hot grill for 3-4 minutes, flip and cook the other side for the same amount of time or until the fish is flaking. You can also use foil, but the point is to basically poach the fish.
Here is the finished product. You can find out many more delicious grilling recipes at Fire and Flavor.
Dessert can be a simple puff pastry tart, which is so easy and so tasty! get frozen puff pastry sheets in the frozen section of the grocer, pink lady apples or pears from the produce section....cut the pastry sheets in half and line with thinly sliced cored apples or pears, like above. Dust with a tablespoon of brown sugar...Use a non-stick spray on a cookie sheet, Pop in the oven at 425 for 9-12 minutes or till golden brown. Pull out of the oven, remove immediately to a cooling rack or serving tray otherwise they will stick to the cookie sheet. Serve each tart in thirds, with a Tahitian Vanilla Bean ice cream...this is so good!!! You have got to love Donna Hay!
0 comments:
Post a Comment