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Piri Piri Halibut w/ Peach Salsa Print Email


Peach Salsa – recipe follows
2 LBS Alaskan Halibut Fillets
African Piri Piri Rub (‘Rub With Love’ brand)
Picual Olive oil
Veggies and greens

Have your butcher skin halibut and cut into 4 servings. Prepare peach salsa and set aside. Rinse halibut filet and rub in Piri Piri spice, covering all surfaces well.

Preheat a heavy skillet over medium high heat (360° F). Add 2-3 TBS olive oil and halibut fillets. Brown nicely on all sides.

Scatter plate with salad ingredients – I suggest layers of shredded cabbage, cucumber, tomatoes and watercress. Serve halibut on greens with plenty of peach salsa – which blends with juice from the halibut to perfectly dress the salad. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
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Peach Salsa

2 cups ripe peaches, peeled & diced
1/2 cup sweet onion, diced
1/2 cup red bell pepper, diced
˝ to 1 jalapeno, minced
1 TBS limejuice
1 TBS Balsamico di Modena
1/4 cup fresh mint or cilantro, minced
2-3 tsp fresh ginger, grated
brown sugar, to taste
salt and pepper, to taste

Stir together peaches, onion, peppers, oil, limejuice, balsamico, mint, ginger and ˝ tsp salt - set aside to macerate for 30-60 minutes. Taste and adjust seasoning before serving. Great with pork chops, ribs, chicken and halibut.
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