2 fillets of halibut
1 C Ready-Set-Serve Rio Citrus Fruit Salad
1 1/2 C juice of Ready-Set-Serve Rio Citrus Fruit Salad
1/2 C sweet white wine
1 T olive oil
3 T shallot, minced
1 T capers
1 T butter
2 tsp. honey
1/4 tsp. salt and pepper
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with salt and pepper.
Add fish to hot pan and cook until browned and opaque in the middle, three to five minutes per side.
Remove to a plate, leaving behind as much oil as possible. Tent with foil to keep warm.
Add shallots to the pan and cook over medium-high heat, stirring until browned (one minute). Add juice of RSS Rio Citrus, capers, butter, honey, and remaining 1/4 teaspoon salt. Cook, stirring until sauce has thickened slightly, one to two minutes more.
Remove from the heat and stir RSS Rio Citrus Fruit Salad into the sauce. Serve fish with sauce.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.