A quick to make recipe livens up basic salmon or pork tenderloin using Hot Squeeze sauce.
Salmon marinated with lemon, chiles, fig vinegar and olive oil.
Grilled Atlantic Swordfish with shrimp pot stickers and cracked peppercorn sauce
Seared or grilled tuna steaks pair nicely with a dry red such as Cote Du Rhone or an Australian Shiraz. Their lush fruit and dry finish enhance the rich taste of the fish while providing a bright acidic balance to the classic French vinaigrette used as the dressing for the greens.