A compelling compote – blending our Concerto® Grape Tomatoes, Dolce® Baby Bell Peppers and Fresco® Seedless Cucumbers – that works nicely with salmon, sablefish or on top of chicken.
- Preheat oven to 450ºF.
- In a small bowl, marinate sliced red onions in lime juice for at least an hour. Add jalapeno, tomatoes, peppers, cucumber, cilantro and salt. Set aside.
- Heat a large, non-stick skillet over medium/high heat. Add canola oil. Season halibut fillets with salt and place in hot skillet. Cook halibut fillets until flesh is nicely browned (about 2 minutes). Turn fish over and place in oven for 3 minutes, or until cooked through.
- Remove from pan and serve with compote.
Recipe Created By
Award Winning Food & Hospitality Consultant at SOL Kitchen – Vancouver, British Columbia