Donna’s Fresh Fig & Smoked Salmon Appetizer Bites and Roasted Mediterranean Corvina

17 September 2016:  Dear Friends, I confess that I love figs and look so forward to when they are available each fall.  I wanted to make an appetizer that would both be satisfying and easy to make.  This recipe was the result and we could not stay away from these tasty bites!  The corvina was also a winner since the vegetables nestled on top of the fish while it roasted made a flavorful sauce.  If you round out the meal with rice, you have dinner ready in no time at all!  Cheers, Donna:

 

Donna’s Fresh Fig & Smoked Salmon Appetizer Bites

 Ingredients:

12 fresh figs, stems removed, cut in half

2 - 3 Tablespoons Marscapone cheese

2 ounces smoked salmon, sliced into small pieces

Freshly ground black pepper

Method:

Place fig halves on serving dish.  Top each with cheese, salmon and pepper.  Chill or serve immediately.

Serves 4 - 6. 

Donna’s Roasted Mediterranean Corvina

 Ingredients:

3 pounds corvina fillet

Salt and pepper

2 cups mixed colored bell peppers, sliced

8 ounces Baby Bella mushrooms, sliced

24 cherry tomatoes, chopped

12 ounce jar marinated and quartered artichoke hearts, liquid reserved

1 Tablespoon avocado or olive oil

2 teaspoons white wine vinegar

Salt and lemon pepper to taste

Basmati rice, cooked

Lemon wedges

Method:

Preheat oven to 400 degrees F.  Spray baking pan with cooking oil, add fish and season.  Mix together remaining ingredients (including reserved artichoke heart marinade) except lemon wedges.  Place on top of fish, cover with foil and bake for 30 minutes or until fish is cooked through and flakes easily.  Serve with rice and lemon wedges, if desired.

Serves 6.

Copyright 2016.