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Baked Turbot with Pineapple Black Bean Salsa View Larger

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


  1. 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.
  2. Turn broiler on. Position rack about 4-inches from heat.
  3. Lightly dredge turbot in flour, patting to remove excess. Season with salt and pepper.
  4. Heat oil in a large oven safe gratin pan or skillet over high heat until almost smoking.
  5. 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.
  6. Divide fish among 4 plates, spoon on salsa and serve.

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Maple Balsamic Dressing
Maple Balsamic Dressing Item: 141107 $7.95