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 FIORE 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.
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!
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