Prima® Fresh-Cut Recipes

Grilled fish with Nectarine Mint Salsa
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Grilled Nectarine and Butter Leaf Salad
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Peach Melba Salad
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Grilled fish with Nectarine Mint Salsa
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Grilled fish with Nectarine Mint Salsa

Yield: 4 servings

Ingredients
  • 4 medium halibut, swordfish or mahi mahi fillets or steaks
  • 3 Tbsp butter
  • 1 Tbsp lemon juice
  • 2 cloves minced fresh garlic
  • 1/4 tsp lemon pepper
  • 1/2 tsp salt

Nectarine Mint Salsa

  • 1/4 cup diced Prima® Fresh-Cut nectarines
  • 3 Tbsp finely chopped red bell pepper
  • 2 Tbsp sliced green onions
  • 2 tsp fresh lime juice
  • 1/2 Tbsp chopped fresh mint
  • 1/2 finely chopped small seeded jalapeño pepper
Preparation
  1. Prepare grill for cooking fish over medium-high heat.
  2. Rinse fish and pat dry. Melt butter in a small saucepan. Add lemon juice, garlic, lemon pepper and salt; simmer for 1 minutes over low heat and set aside. Cook fish steaks for about 5 minutes on each side or until fish flakes easily wiht a fork, brushing liberally with butter mixture during the last few minutes of cooking. Serve with a large scoop of Nectarine Mint Salsa.

Nectarine Mint Salsa

  1. To prepare salsa, stir together all ingredients and keep covered until ready to serve.
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Peach Melba Salad
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Peach Melba Salad

Yield: 6 servings

Ingredients
  • 7 cups mixed greens, loosely packed
  • 2 green onions, sliced
  • 10 slices Prima® Fresh-Cut peaches
  • ¼ cup toasted, chopped pecans
  • 1 cup fresh raspberries

Peach Vinaigrette

  • ⅓ cup puréed or Prima® Fresh-Cut peaches (about 10 slices)
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp honey
  • ¼ tsp salt
  • Freshly ground pepper to taste
Preparation
  1. Place the mixed greens, onions, peach slices and pecans in a large salad bowl
  2. Whisk together the dressing ingredients and drizzle over the salad. Toss well to coat.
  3. Top with raspberries and toss very lightly
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Grilled Nectarine and Butter Leaf Salad
Print Recipe
Grilled Nectarine and Butter Leaf Salad

Yield: 6 servings

Ingredients

Spicy Nectarine Dressing

  • 10 slices Prima® Fresh-Cut nectarines
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp sherry or champagne vinegar
  • 2 Tbsp honey
  • ½ tsp salt
  • ½ tsp cayenne pepper

Salad

  • 20 slices Prima® Fresh-Cut nectarines
  • 4 boneless, skinless chicken breasts, flattened slightly
  • Salt and pepper to taste
  • 8 cups washed and torn butter lettuce, lightly packed
  • ⅓ cup shelled pistachios
  • 6 strips crisp, cooked bacon, crumbled
  • 2 green onions, sliced
Preparation
  1. Combine all dressing ingredients in a blender or food processor and purée until smooth. Cover and chill until ready to serve.
  2. Place nectarine slices on a well-oiled grill over medium-high heat and cook for a few minutes on each side to lightly brown. Or, place nectarine slices into a grillwing bowl or pan and grill and toss for a few minutes.
  3. Season chicken with salt and pepper; place on grill and cook for about 5 minutes on each side or until cooked through. Let cool.
  4. Place lettuce in a large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines and toss again lightly.

Notes

  1. Dressing, chicken and fruit may be made ahead and chilled for up to one day.
  2. For a spicier flavor, sprinkle chicken lightly with cayenne pepper before grilling.