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Salmon/Halibut Grill with Blue-Red Berry Sauce
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This recipe provides a brainy repast, judging by the finding on omega-3s reported in our last issue and the ones on plant antioxidants covered in today’s.

The report in today’s issue affirms the value of berry-borne flavonoids for deterring age-related cognitive decline.

And if brain benefits aren’t enough to tempt you, then the sweet, tangy irresistible flavor of our organic berries ought to do the trick!


Salmon/Halibut Grill with Blue-Red Berry Sauce

Serves 4

3 tablespoons organic extra virgin olive or macadamia nut oil
3 tablespoons blueberry (or raspberry) vinegar
1 1/2 teaspoons lime juice
2 cloves garlic, minced and lightly sautéed
4 wild Alaska Salmon or Halibut fillets
1 cup (thawed) wild organic blueberries
1 cup (thawed) pureed organic raspberries

  • Saute garlic lightly. In a non-aluminum bowl, combine oil, vinegar, lime juice and sautéed garlic. Add fish fillets, turning to coat all sides. Marinate, in refrigerator, 1‒2 hours.

  • Reserving marinade, remove fish and pat dry with a paper towel.

  • Prepare sauce by combining marinade, blueberries and raspberry puree in a saucepan. Stirring occasionally, place over medium heat and cook 5‒7 minutes until slightly thickened. Remove from heat and set aside.

  • Grill* the fish, place over medium-high fire and cook 3‒4 minutes per side or until the center is just opaque.

  • Serve the fish with the blueberry-raspberry sauce.

*The fish can also be cooked under a broiler or in a pan.


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