Fruit Salsa over
1 cup Prima Noce* shelled
4 tablespoons firmly packed light
1 tablespoon grated orange peel
1 teaspoon coarsely ground
1 teaspoon sea salt
4 8-ounce fillets of any fresh
1 ripe mango, peeled and chopped
into 1/4-inch pieces
1 Crystal Market* Granny Smith
apple, peeled and chopped into
1 cup fresh Primavera* cherries,
pitted and halved
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
Preheat oven to 350°F.
Place walnuts, brown sugar, orange peel, pepper and salt in a food processor.
Pulse until coarsely chopped.
Place fish in a shallow baking dish. Press the walnut mixture onto the top of the
fish. Bake for 20-25 minutes, or until the fish flakes easily. Do not turn the fish.
Meanwhile, combine mango, apple, cherries, cilantro, vinegar and red pepper
in a bowl and toss to blend.
Remove the fish from the pan and place on a serving platter. Spoon the fruit salsa
over the warm fish. Serve immediately. Makes 4 servings.
Brands may vary by region; substitute a similar product.