Brown Bagged Halibut With Papaya Salsa Recipes

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HALIBUT STEAKS WITH PAPAYA MINT SALSA



Halibut Steaks with Papaya Mint Salsa image

An amazing mix of fresh, zesty salsa and good, smoky flavor-plus 161mg of magnesium-makes this dish the catch of the day! -Sonya Labbe, Los Angeles

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 medium papaya, peeled, seeded and chopped
1/4 cup chopped red onion
1/4 cup fresh mint leaves
1 teaspoon finely chopped chipotle pepper in adobo sauce
2 tablespoons olive oil, divided
1 tablespoon honey
4 halibut steaks (6 ounces each)

Steps:

  • In a small bowl, combine the papaya, onion, mint, chipotle pepper, 1 tablespoon oil and honey. Cover and refrigerate until serving., In a large skillet, cook halibut in remaining oil for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 300 calories, Fat 11g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 105mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges

GRILLED ASPARAGUS SPEARS



Grilled Asparagus Spears image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 3

1 pound fresh asparagus, trimmed and peeled (see Cook's Note)
4 tablespoons olive oil
1 teaspoon salt

Steps:

  • Preheat a grill.
  • Place asparagus on a plate. Drizzle oil over the asparagus and turn spears until they are coated. Sprinkle with salt and turn again.
  • Grill asparagus for 5 minutes over a hot grill. Each minute or so, roll each spear 1/4 turn. Asparagus should begin to brown in spots (indicating that the natural sugars are caramelizing) but should it not be allowed to char. Dripping oil may cause flare-ups. Keep a glass, or spray bottle of water handy to spritz on coals, if necessary.
  • Remove from grill and serve immediately (eating spears with your fingers enhances the experience).

PASTA FRESCA



Pasta Fresca image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 31m

Yield 8 Servings

Number Of Ingredients 14

1/2 cup olive oil
12 cloves garlic, minced
4 large shallots, or 2 small onions, diced
1 cup walnut pieces, or pine nuts
2 cups lightly packed fresh basil, coarsely chopped
12 medium-size tomatoes, diced or 2 (28-ounce) cans Italian Roma tomatoes, drained
1 cup Kalamata olives, pitted and coarsely sliced
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon dried chile peppers, or 1/2 teaspoon cayenne pepper
2 cups yellow cherry tomatoes, whole
8 servings of fresh or dried pasta, any style or flavor
1 loaf rustic country-style or sourdough bread
4 ounces Parmigiano-Reggiano, grated just before serving

Steps:

  • Assign 1 guest to pit the olives and another to dice the tomatoes.
  • Bring 12 cups of water and 1 teaspoons of salt to a boil in a large pot.
  • At the same time, in another large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots, and walnuts. Stir occasionally for 6 minutes, or until they just begin turning golden.
  • Add the basil and stir for 30 seconds (to release their flavors).
  • Add tomatoes, olives, remaining salt, pepper, chile pepper, and remaining 1/4 cup of olive oil. Cook for 10 minutes, stirring occasionally. Add yellow cherry tomatoes at the end.
  • While sauce is simmering, add pasta to the boiling water. Cook according to package directions.
  • Warm the second loaf of bread in a preheated 325 degrees F oven.
  • Drain pasta. Add pasta to sauce in pot. Toss thoroughly. Put pasta pot directly on the table, or transfer to a large pre-warmed serving bowl.
  • Serve with Parmesan. Don't forget the bread in the oven!

CRUDITES WITH BALSAMIC DIP



Crudites with Balsamic Dip image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon Dijon mustard
1 tablespoon honey
1 shallot, minced
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 carrots, peeled and sliced
2 Belgian endives, separated
1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips
1 fennel bulb, trimmed, cored and sliced into bite-size pieces
1 bunch radishes, trimmed
1 cup teardrop tomatoes, stemmed

Steps:

  • Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.

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