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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
