Baked Turbot with Pineapple Black Bean Salsa
An inspired combination of spicy and mild flavors -- and hot and cool temperatures. This fish dish is full of taste and low in fat. Serve with steamed rice.
- 1(8-ounce) can crushed pineapple in juice, drained
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup finely chopped red onion
- 2 teaspoons minced jalapeno pepper
- 1/4 cup chopped cilantro leaves
- 5 tablespoons Stonewall Kitchen Maple Balsamic Dressing
- freshly ground black pepper to taste
- 1 1/2 to 1 3/4 pounds turbot or other large fish fillets, blotted dry
- flour for dredging
- salt to taste
- 2 teaspoons vegetable oil
- Combine pineapple, black beans, red onion, jalapeno and cilantro in a small bowl. Add 3 tablespoons of Maple Balsamic Dressing and toss. Season with black pepper and set aside.
- Turn broiler on. Position rack about 4-inches from heat.
- Lightly dredge turbot in flour, patting to remove excess. Season with salt and pepper.
- Heat oil in a large oven safe gratin pan or skillet over high heat until almost smoking.
- Add turbot and cook for 2 minutes. Transfer pan to broiler, drizzle on remaining 2 tablespoons of Maple Balsamic Dressing and cook until fillets are lightly browned and fish flakes when pierced with a fork.
- Divide fish among 4 plates, spoon on salsa and serve.