* Honey-Lime Glazed Halibut
* Roasted Bell Pepper Risotto
* Cucumber Salad

Honey-Lime Glazed Halibut

Makes 6 servings

 1 teaspoon coriander seeds
 1 teaspoon olive oil
 2 pounds halibut steaks of filets
 1/2 lime, juiced (about 2 tablespoons juice)
 2 tablespoons honey, warmed
 1/4 bunch fresh (or 1 teaspoon dried) sage
 Salt and pepper to taste

1. Preheat oven to 350 degrees.

2. Okace a 6-inch skillet over medium heat. When pan is hot, add coriander
seeds, Swirl the seeds from the pan and grind coarsely in a mortar and
pestle, or on a cutting board with the bottom of a heavy pot.

3. Bursh olive oil on the bottom of a baking sheet large enough to hold
balibut in one layer. Place halibut on the oiled baking sheet.

4. Sprinkle lime juice over the halibut. Brush fish with honey. Sprinkle
sage, salt, pepper and coriander equally over fish.

5. Place in preheated oven and bake until done, about 10 minutes per inch of
thickness of fish.

Serving suggestion: Serve with rice pilaf and steamed vegetables.

Nutritional Analysis
Per Serving:
190 alories
3g. fat
76 mg. cholesterol
188 mg. sodium

Courtesy of Charles Saunders of the Eastside Oyster Bar and Grill in Sonoma
and California Project LEAN


Roasted Bell Pepper Risotto
The Clift, San Francisco, California

Makes 4 servings

 1 yellow, red, or orange bell pepper
 2 tablespoons olive oil
 3 cups chicken broth
 1 tablespoon butter
 1/2 cup chopped onion
 1 cup arborio rice

1. Preheat the oven to 375 F.

2. Put the pepper on a baking sheet and bake for 25 minutes, turning every 5
minutes until the skin is lightly browned. Remove the pepper from the oven
and put it immediately into a paper or plastic bag, closing the bag tightly.
When the pepper is cool enough to handle, remove the pepper from the bag and
remove the skin; it should peel off easily. Discard the stem and the seeds.
Then put the pepper and 1 tablespoon of oil into a blender and puree. Set
the mixture aside until later.

3. In a large saucepan, heat the chicken broth. In another saucepan over
medium heat, heat the remaining oil and the butter. Add the onion and cook
for a minute, then add the rice to the pan and cook for another minute. Add
half of the hot chicken broth, stirring constantly. When the broth has been
absorbed, add the other half of the broth. Continue this process until all
the broth has been used and the rice is cooked. This should take about 20
minutes. Stir in the reserved pepper puree. Serve immediately.

Copyright 1995 Acorn Associates, Ltd


Cucumber Salad
Royal Viking Sun

Makes 4 servings

 3 cucumbers, scrubbed, thinly sliced
 1 cup white vinegar
 1/4 cup sugar
 1/2 teaspoon freshly ground white pepper
 2 tablespoons chopped fresh dill

1. Place the cucumbers in a bowl, and weigh down with a plate. Let stand at
room temperature for 2 hours. Drain the cucumbers.

2. In a mixing bowl, combine the vinegar, sugar, white pepper, and dill.

3. Pour the mixture over the cucumber slices, cover and chill for 4 hours.

Copyright 1995 Acorn Associates, Ltd.

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