| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Crook1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Sturgeon fillets* cut into 4 equal; up to 2 |
|
|
; portions with bone and skin removed |
| 1 |
|
1 pound can Northwest pears; drain and reserve |
|
|
; liquid for marinade |
|
|
; & baste (pears to |
|
|
; be used in salsa) |
| 1 |
lg |
Shallot; minced |
| 1 |
|
Tablespoon; fresh ginger, |
|
|
; minced |
| 1/4 |
c |
Sour cream |
|
|
Reserved pears; cut into bite sized |
|
|
; pieces |
| 1 |
tb |
Honey |
| 1 |
tb |
Cilantro; chopped |
| 3 |
|
Green onions; chopped |
| 1 |
|
Jar pimientos; diced and well |
|
|
; drained (4 ounce) |
| 1 |
ts |
Lime zest |
| 1 |
tb |
Lime juice |
| 1/4 |
ts |
Red pepper flakes; (optional) |
| 1/4 |
c |
Sour cream |
INSTRUCTIONS
PEAR-HONEY SALSA
*Seafood options: Albacore Tuna, Swordfish, Snapper or Halibut
Preheat oven to 400 degrees. In small sauce pan over medium heat,
combine pear juice, shallot and ginger. Simmer until liquid has been
reduced by at least half. Set aside and allow to cool. When cool, add
the sour cream and blend well.
Thoroughly coat all sides of the Sturgeon portions with the mixture.
Place in 9" x 13" glass baking dish. Bake for 10 minutes. Remove from
oven and baste top of each portion with remaining baste. Return to
oven and bake an additional 4 to 6 minutes. While Sturgeon bakes,
prepare salsa.
Makes 4 servings.
Pear-Honey Salsa:
Blend all ingredients, mixing well. Serve a generous portion on each
fillet.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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