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Rosemary and Lime Roasted Fish w/ Mediterranean Salsa
Fresh Fish: 6 filets fresh fish of choice Sea salt and freshly ground pepper 6 cloves roasted garlic, mashed 1/2 red onion cut into rounds 1 lime cut into thin rounds 3 sprigs fresh rosemary 1 red pepper, roasted, cut into strips 1/2 cup grape seed or olive oil 1 cup dry sherry
Preheat oven to 400 degrees. Rinse fish and pat dry. Salt and pepper fish to taste. Cut 3 diagonal incisions into each filet. Fill each incision with roasted garlic, red peppers and rosemary. Sear fish in hot skillet or on grill. Place fish in baking dish. Layer onion, lime, and any left over rosemary over fish. Combine oil and wine, pour over fish. Bake until done, about 15 min.
Salsa: 1 cup. diced tomatoes 1 cup. fennel, finely diced 1 cup. Red pepper, finely diced 1/2 red onion, finely diced 1/2 cup Kalamata olives, sliced 1/4 cup. Capers, drained and rinsed Pulp of: 1/2 lemon, lime, and orange, seeded and chopped 2 tab. fresh chopped parsley 1/2 cup. fresh basil leaves, chopped 1 tbl. or to taste, chopped Hot pepper 3 tbl. Balsamic vinegar 2 tbl. Olive oil
Combine all ingredients in a large bowl, let set at room temp. for 30 min. or refrigerate for up to 2 days. </P</P</P