Ingredients
2 tablespoons fresh cilantro, chopped
24 ounces halibut, cod or other firm fish fillet
1/4 cup flour
1/4 cup sliced almonds
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
salt and pepper to taste
1/4 cup milk
1/8 cup olive oil
Salsa:
1 (15 1/4 ounce) can tropical fruit salad
2 tablespoons white wine vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 450°. Spray a 15 x 10 x 1-inch pan with non-stick cooking spray.
In a shallow dish, combine flour, sliced almonds, basil, thyme and salt and pepper. Pour milk into a shallow bowl.
Cut fillets into 4 equal pieces. Dip fish into milk and then into flour mixture. Place in a single layer on prepared pan. Sprinkle any remaining flour on top of fillets. Drizzle with olive oil. Bake for 15-20 minutes or until thickest part of fish flakes easily when tested with a fork.
While fish bakes, prepare salsa. Drain juice from fruit and place fruit in a medium bowl. Whisk together vinegar, lime juice, honey and cilantro. Pour over fruit.
To serve:
Place fish on plate and divide salsa evenly over fillets.
Serves: 4
In a shallow dish, combine flour, sliced almonds, basil, thyme and salt and pepper. Pour milk into a shallow bowl.
Cut fillets into 4 equal pieces. Dip fish into milk and then into flour mixture. Place in a single layer on prepared pan. Sprinkle any remaining flour on top of fillets. Drizzle with olive oil. Bake for 15-20 minutes or until thickest part of fish flakes easily when tested with a fork.
While fish bakes, prepare salsa. Drain juice from fruit and place fruit in a medium bowl. Whisk together vinegar, lime juice, honey and cilantro. Pour over fruit.
To serve:
Place fish on plate and divide salsa evenly over fillets.
Serves: 4
