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Ingredients: 1 Can(s) (15-16oz.) black beans 2 Oranges, peeled, chopped 1 Tomato, seeded, chopped 1/2 Cup(s) Cilantro, fresh, chopped 1 Jalapeno pepper, lg, minced 1 1/2 Tablespoon(s) Lime juice, fresh 1 Tablespoon(s) Olive oil 1 Avocado, peeled, chopped 4 6oz. red snapper fillets Directions: Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed). Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix chopped avocado into salsa. cover and refrigerate. Preheat broiler (if used). Brush fish with oil, sprinkle with fresh lime juice, salt and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling). Transfer fish to plates. Sprinkle with chopped fresh cilantro. serve fish with salsa.
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Preheat the oven to 350 F. 2. Brush each slice of bread on one side with olive oil. 3. Place the slices on a baking sheet and bake in the oven 10-15 minutes or until lightly golden. 4. Combine the beans, oil, vinegar, and garlic in a large bowl, season Garlic grilled halibut Combine garlic, oil, basil, salt, pepper, lemon juice, and parsley. Add fish and marinate for at least 2 hours. Remove from marinade and reserve liquid. Lightly oil broiler pan or grill. Broil for about 5 minutes on each side. Brush with remaining Black bean sauce Rinse and chop beans, adding garlic and ginger. Broiled salmon provencale Season fish generously with salt & white pepper. Broil lightly, keep warm. Meanwhile, saute' onion & garlic in butter until golden, stir in mushrooms, thyme & flour. Blend in tomatoes & wine: cook over low heat until slightly Orange-chipotle salsa If using dried chipotles, soak them for 20 minutes in very hot water, changing the water out after 10 minutes. Combine all the ingredients and serve with grilled meats or vegetables. Keeps for up to 5 days in refrigerator. Best on second day. Black russian Pour over ice cubes in old-fashioned cocktail glass. "everything" salsa The ideal salsa should be able to adorn many things besides tortilla chips. This summer, while playing around in the kitchen with luscious tomatoes from a nearby farm stand, I discovered the perfect Everything Salsa. It's made with wonderful Broiled eggplant Prepare eggplant in 1/4" slices. Sprinkle cut sides with salt, let drain in colander 30 min. Beat butter and eggs. Mix remaining ingredients. Dip eggplant slices into egg mixture, then into bread crumb mixture. Place on ungreased broiler pan. Broiled spanish mackerel Before broiling rub thoroughly with salt, brush with pepper and work in a little olive oil. Lay on broiler and brown well on both sides, being careful not to break it. Apply sauce and serve. If fish is large, split down middle of back before broil Broiled double porterhouse steak Combine oil and garlic and spread over steaks on both sides. Let stand for 1 hour. Score outside layer of fat on both steaks and rub with lemon. Preheat broiler for 30 minutes. Place steaks on broiler rack tray 4 inches away from heat. Broil for Spicy pineapple and mint salsa In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add mint; toss to combine. Contributor: Marth