Ripe caramelized pears and dried apricots with pistachios make a wonderful salsa, perfect for any mild fish or chicken dish. Feel free to substitute dried fruits and nuts of your choice.

RECIPE INSTRUCTIONS
1. For the salsa, lightly coat a small, nonstick skillet with cooking spray and set over medium heat. Add the pear, brown sugar and cinnamon. Sauté for about 3 minutes or until the pear is softened and begins to caramelize. Place in a small mixing bowl.

2. Add the dried apricots, onion, red pepper, pistachio nuts, olive oil, lemon juice, maple syrup and garlic. Stir to combine and set aside.

3. Dust fish with flour. Lightly coat a nonstick skillet with cooking spray, add the oil and sauté fish for about 8 minutes or just until cooked, turning halfway through.

4. Place on a serving platter, spoon the salsa over the fish and garnish with mint or basil.

INGREDIENTS
1 1/2 lb lake trout (or tilapia)
1/4 cup all-purpose flour
2 tsp vegetable oil
3 Tbsp chopped fresh mint or basil

SALSA:
1 large ripe pear, peeled, cored and diced (about 1 cup)
1 Tbsp brown sugar
1/2 tsp cinnamon
2/3 cup finely chopped dried apricots
1/3 cup finely chopped red onion
1/3 cup finely chopped roasted red pepper (see page 100)
1/4 cup chopped toasted pistachio nuts
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp maple syrup
1/2 tsp finely chopped garlic
3 Tbsp chopped fresh mint or basil

NOTES
Nutritional Analysis per Serving

Calories 310
Protein 22 g
Fat 12 g
Saturated Fat 2.1 g
Carbohydrates 27 g
Cholesterol 60 mg
Sodium 80 mg
Fiber 2.9 g

Prep Time: 15 minutes
Cook Time: 11 minutes

Make Ahead: Prepare the salsa early in the day.

Serves 6

Nutrition Watch: Pistachios are an excellent source of copper and manganese as well as a good source of phosphorus. Pistachios are the only nuts that have a high amount of the carotenoids lutein and zeaxanthin. Intake of these nutrients has been associated with a reduced risk of age-related macular degeneration, which can cause irreversible blindness in those over 65 years of age.