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Catch of the Day

Quick & easy fish dinner

Summer is a great time to spend with the family at a local lake or river. Swimming, relaxing and fishing can easily be found at the many abundant lakes and rivers in Southwest Michigan. Whether you’ve caught it or bought it, fish is a great summer meal. Try this quick and very easy glaze complimented with a light, fresh summer fruit salsa. It only takes 30 minutes to marinate so you can eat in a hurry, and your kids might not even know they are eating fish!

Fish & Marinade

Ingredients

1½ lbs. of fish fillets with skin on (such as salmon or trout)

Marinade

  • 4 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • 4 Tbsp. brown sugar
  • 1 Tbsp. chopped garlic
  • Salt and pepper to taste

How To
Mix all ingredients thoroughly
Cover fish with marinade for at least 30 minutes.

Confetti Summer Salsa

Ingredients

  • 1 cored, chopped fresh pineapple
    (canned tidbits or crushed pineapple will work in a pinch, too)
  • 1 green pepper
  • 1 orange pepper
  • 5 Roma tomatoes
  • 1 small red onion
  • 1 tsp. chopped garlic
  • Fresh cilantro, finely chopped, 
to taste
  • Salt and pepper, to taste
  • Fresh or jarred jalapenos (optional), to taste

How To

  • 
Dice green and orange peppers, tomatoes and onion and place in a large bowl.
  • Add pineapple, cilantro, garlic, salt and pepper and jalapenos (if desired).
  • Mix thoroughly and let sit to blend flavors.

Put It All Together

  • Preheat oven to 425°.
  • Line a baking sheet with foil and coat foil with cooking spray.
  • Place fish on foil, skin side down.
  • Pour marinade over fish reserving a small amount for later. Let sit for 30 minutes.
  • Bake for approximately 10 minutes or until flesh is flaky.
  • Pour remaining marinade over fish, broil for 5—6 minutes to carmelize the brown sugar.
  • Serve immediately with Confetti Summer Salsa and your favorite side dishes.
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Hints
  • Pan-fried redskin potatoes and fresh steamed and buttered asparagus with roasted red bell peppers make great side dishes.
  • Marinate the fish longer if you want a stronger flavor.
  • This is versatile recipe for any fish fillet, including mahi mahi, tuna, walleye, whitefish or whatever your family likes.
  • Purchase fish with the skin on and leave it on for cooking — it holds the fish together and prevents overcooking and burning.
  • Substitute cantaloupe, mango or strawberries for pineapple in the salsa for different flavor combinations.

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