I love to prepare healthy fish dishes in the winter, particularly recipes that use fruit (so I can pretend it isn’t freezing outside). This is one of my favorite fish/fruit preparations and find it is best with salmon, although firm white fish will also work.
- 1LB Salmon fillets (4 fillets, preferrably wild salmon, can substitute bass, cod or snapper)
- 2 TB Lucini Garlic-Infused Extra-Virgin Olive Oil
- 1 tsp Cayenne Pepper (can substitute chili powder or paprika)
- 4 TB Lime Juice (fresh, can substitute orange juice)
- 1/3 C White Wine
- Black Pepper
- 1 C Pomegranate arils (seeds)
- 1 TB Jalapeno Pepper (seeded and chopped small)
- 1/2 C Yellow Bell Pepper (chopped small, can substitute red or green, but yellow is the best visually)
- 1/4 Onion (chopped small, if you have time, allow the onion to sit for 10 minutes in ice-water, then drain well)
- 1/4 C Cilantro (fresh leaves, chopped small)
- 2 TB Lucini Basil-Infused Olive Oil
- 2 TB Lucini Pinot Grigio White Wine Vinegar
- 3 TB Lucini Extra-Virgin Olive Oil
Combine the garlic-infused olive oil, garlic, cayenne pepper, 2 TB lime juice, white wine and salt. Mix well in a bowl large enough to hold the fish. Add the fish and allow to fish marinate for 1 to 2 hrs. Meanwhile to prepare the pomegranate salsa — combine the pomegranate, 2 TB lime juice, onion, cilantro, jalapeno peppers, vinegar and basil olive oil. Add salt, pepper and more lime juice to taste. Mix the salsa well and let it rest refrigerated until ready to use. Heat the remaining 3 TB olive oil over medium high heat in a large sauté pan, add the salmon fillets and cook until browned on each side and cooked, about 3-5 minutes per side depending on the thickness of the fillets. Serve with the pomegranate salsa.