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      RECIPE TITLE "Baked Turbot with Pineapple Black Bean Salsa" recipe courtesy of

    yields serves 4 time--- difficultymoderate

    An inspired combination of spicy and mild flavors -- and hot and cool temperatures. This fish dish is full of taste and low in fat. Serve with steamed rice.


    * 1(8-ounce) can crushed pineapple in juice, drained
    * 1/2 cup canned black beans, rinsed and drained
    * 1/2 cup finely chopped red onion
    * 2 teaspoons minced jalapeno pepper
    * 1/4 cup chopped cilantro leaves
    * 5 tablespoons Stonewall Kitchen Maple Balsamic Dressing
    * freshly ground black pepper to taste
    * 1 1/2 to 1 3/4 pounds turbot or other large fish fillets, blotted dry
    * flour for dredging
    * salt to taste
    * 2 teaspoons vegetable oil


    1. Combine pineapple, black beans, red onion, jalapeno and cilantro in a small bowl. Add 3 tablespoons of Maple Balsamic Dressing and toss. Season with black pepper and set aside.
    2. Turn broiler on. Position rack about 4-inches from heat.
    3. Lightly dredge turbot in flour, patting to remove excess. Season with salt and pepper.
    4. Heat oil in a large oven safe gratin pan or skillet over high heat until almost smoking.
    5. Add turbot and cook for 2 minutes. Transfer pan to broiler, drizzle on remaining 2 tablespoons of Maple Balsamic Dressing and cook until fillets are lightly browned and fish flakes when pierced with a fork.
    6. Divide fish among 4 plates, spoon on salsa and serve.


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