Halibut with Chunky Tomato
and Pepper Compote
1/2 small red onion, thinly sliced
Juice of 2 limes
1/2 jalapeño pepper, seeded and
1/2 Windset Farms* Fresco
cucumber, seeded and diced
2 tablespoons chopped
12 Windset Farms* Concerto grape
1 teaspoon kosher salt, divided
1/4 cup canola oil
4 Windset Farms* Dolce Super
4 6-ounce fresh halibut fillets
Sweet baby bell peppers,
seeded and chopped
In a small bowl, marinate red onion in lime juice for at least an hour. Add jalapeño,
tomatoes, bell peppers, cucumber, cilantro and 1/2 teaspoon salt. Set aside.
Preheat oven to 450°F.
Heat a large nonstick ovenproof skillet over medium-high heat. Add canola oil.
Season halibut fillets with ½ teaspoon salt and place in the hot skillet. Cook until
the flesh is nicely browned, about 2 minutes. Turn the fish over and place in the
oven for 3 minutes, or until cooked through.
Remove the fish from the pan and serve with the salsa. Makes 4 servings.
Tip: This compote also works nicely with salmon, sablefish or chicken.
Recipe developed by executive chef Dana Reinhardt.
* Brands may vary by region; substitute a similar product.