0003Reprinted with permission from “Winemaker Cooks.” See review p. 58.

Grated zest and juice of 1 lime
1 Tbsp. grated peeled fresh ginger
1/4 c. extra-virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground pepper
Six 4-oz. halibut fillets, skinned

Nectarine Salsa
2 nectarines, pitted and cut into 1/2” dice
1 red bell pepper, seeded, deveined, and cut into 1/2” dice
1/4 c. chopped fresh cilantro
1 jalapeno chile, seeded and finely chopped
2 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper

In a medium bowl, combine the lime zest and juice, ginger, olive oil, salt, and pepper. Stir to blend. Pour into a large, heavy self-sealing plastic bag and add the fish. Close the bag and refrigerate for at least 1 hour or up to 3 hours, turning several times. Meanwhile, to make salsa, combine all the ingredients in a medium bowl; let stand at room temperature. Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue. Oil the grill well and grill the halibut for 5 to 7 min. on each side or until opaque throughout. Serve the fillets topped with the salsa. Serves 6. Suggested wine pairing: McMannis Viognier or MacMurry Ranch Pinot Noir

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