FIORE in Rockland Photo: Maralyn D. Hill
Our first experience with FIORE was a few years ago. We love the product and they ship.
1 can black beans, drained
4 ears of corn, cooked & trimmed from cob
2 cans petite diced tomatoes and peppers
1 fresh jalapeño, seeded and minced
1 small onion, minced
1 yellow pepper, diced
1/2 cup chopped fresh cilantro
4 tbls FIORE Tangerine Balsamic Vinegar
6 tbls FIOREÂ Organic Tuscan Herb Olive Oil
1 tsp dried oregano and cumin
Mix all ingredients in a large bowl and refrigerate for at least two hours before serving over fish, chicken, with tortilla chips.
Peachy Halibut
5 tbls FIORE Peach Balsamic Vinegar
1 tsp firmly packed brown sugar
1 tsp Dijon mustard
2 pieces halibut (about 1 in. thick, 5 to 6 oz each)
5 tbls FIORE Extra Virgin Olive Oil (Medium Intensity)
Salt & pepper to taste
In a bowl, mix balsamic, brown sugar, and mustard.
Rinse halibut and pat dry. Brush with oil and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.
Turn fish over, spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque, but still looks moist in the center, about 4 to 5 minutes (cut to test, if necessary). Transfer to plates. Spoon Herby Tangerine Salsa over top!
Enjoy!
Source:
Nancy O’Brien
- Maralyn D. Hill
Maralyn D. Hill, The Epicurean Explorer
President, International Food Wine & Travel Writers Association
Blogs: Where and What in the World & Success with Writing
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
