01-22-2004, 07:42 PM
[font "Verdana, Arial, Helvetica, sans-serif"][#000000][size 2]1lb.YukonGoldpotatoes,peeled [/size][/#000000][/font][font "Verdana, Arial, Helvetica, sans-serif"][#000000][size 2]2 tbsp. olive oil
1cup red onion,coarselychopped
1 cup corn kernels
1 pear, cored and cut in 1/2-inch dice
2 tart apples, cored and cut in 1/2-inch dice
1/2 cup white wine
Salt and freshly ground pepper
2 tsp. cornstarch
2 tbsp. water
1 tsp. chopped fresh rosemary
2 tbsp. chopped fresh Italian parsley
1 tbsp. lemon juice
1 head romaine lettuce
4 slices Italian bread, about 1/2-inch thick
Olive oil for brushing bread
4 pickerel fillets, skin on
[/size][/#000000][/font] [font "Verdana, Arial, Helvetica, sans-serif"][#000000][size 2]Directions:[/size][/#000000][/font] [font "Verdana, Arial, Helvetica, sans-serif"][#000000][size 2]Dice potatoes into 3/4-inch squares. Bring a pot of water to boil. Add potatoes and cook until crisp tender, approximately 5 minutes. Drain and reserve. Heat oil in skillet on medium heat. Sauté half of the onion until translucent, approximately 2 minutes. Add corn, pears, apples and potato and sauté 3 minutes more or until fruit has softened slightly. Add wine, salt and pepper. Bring to boil. Mix cornstarch with water and stir into mixture along with rosemary. Simmer, stirring until mixture thickens. Add remaining onion and parsley, stir together and remove from heat.
Preheat grill. Brush bread with olive oil and grill approximately 2 minutes a side or until golden. Reserve. Season fish with salt and pepper. Grill fish flesh side down for 2 minutes, flip over and grill skin side down a further 3 minutes or until white juices appear.
Place romaine leaves on 4 plates with bread on top. Spoon salad over bread. Place fish on top of salad. [/size][/#000000][/font]
[signature]
1cup red onion,coarselychopped
1 cup corn kernels
1 pear, cored and cut in 1/2-inch dice
2 tart apples, cored and cut in 1/2-inch dice
1/2 cup white wine
Salt and freshly ground pepper
2 tsp. cornstarch
2 tbsp. water
1 tsp. chopped fresh rosemary
2 tbsp. chopped fresh Italian parsley
1 tbsp. lemon juice
1 head romaine lettuce
4 slices Italian bread, about 1/2-inch thick
Olive oil for brushing bread
4 pickerel fillets, skin on
[/size][/#000000][/font] [font "Verdana, Arial, Helvetica, sans-serif"][#000000][size 2]Directions:[/size][/#000000][/font] [font "Verdana, Arial, Helvetica, sans-serif"][#000000][size 2]Dice potatoes into 3/4-inch squares. Bring a pot of water to boil. Add potatoes and cook until crisp tender, approximately 5 minutes. Drain and reserve. Heat oil in skillet on medium heat. Sauté half of the onion until translucent, approximately 2 minutes. Add corn, pears, apples and potato and sauté 3 minutes more or until fruit has softened slightly. Add wine, salt and pepper. Bring to boil. Mix cornstarch with water and stir into mixture along with rosemary. Simmer, stirring until mixture thickens. Add remaining onion and parsley, stir together and remove from heat.
Preheat grill. Brush bread with olive oil and grill approximately 2 minutes a side or until golden. Reserve. Season fish with salt and pepper. Grill fish flesh side down for 2 minutes, flip over and grill skin side down a further 3 minutes or until white juices appear.
Place romaine leaves on 4 plates with bread on top. Spoon salad over bread. Place fish on top of salad. [/size][/#000000][/font]
[signature]