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		Paul and Sarah Scheper Father-Daughter Team MBA, CSA, CRMP, SRES, EIEIO Phone: 800-662-6784 Blog: www.LoangevityMortgage.com License: NMLS #110538 PaulScheper@Live.com www.SarahScheper.TV

September 2020 August 2020 July 2020 June 2020 May 2020 April 2020 March 2020		Fish With Fire-Roasted Summer Veggies Looking for some exciting late-summer cuisine? This refreshing fish dish is just what you need to soak in the sunshine with a flavorful, yet nutritious meal. By creating this dressing with fresh tomatoes grilled to perfection, you'll get an acidic and smoky dressing that pairs perfectly with your halibut. Ingredients: 4 ears shucked corn Cooking spray 3 cups cherry tomatoes, divided 2 tablespoons canola oil, divided 4 ounces shallots, peeled and halved lengthwise 1 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 4 (6-oz.) halibut fillets, skinned 2 teaspoons balsamic glaze 2 tablespoons chopped fresh basil (optional) Directions: Step 1: Preheat grill (350°F-400°F). Step 2: Grill the corn for 6 minutes before adding 1 cup tomatoes, 1 tablespoon oil, and shallots. Cook 4 more minutes. Cut the corn off the cobs. Place grilled tomatoes, remaining oil, and a pinch each of salt and pepper in a food processor until smooth. Step 3: Coat fish fillets with oil, salt, and pepper. Grill fillets three minutes on each side. Step 4: Halve the remaining tomatoes. Mix the loose corn, coarsely chopped shallots, remaining tomatoes, 2 tablespoons pureed tomato mixture, and remaining salt and pepper together. Place 1 cup of this mixture on each plate. Top each with 1 fillet, 1 tablespoon pureed tomato mixture, and 1/2 teaspoon balsamic glaze. Sprinkle with basil, if desired. Source: Cooking Light

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