Yellow pepper salsa:
2 Yellow peppers -- seeded and minced
1/2 Red onion minced
1 Yellow tomato -- seeded and minced
1/2 ts Coriander -- minced
1/2 ts Orange juice
1/2 ts Honey
Salt and pepper to taste
Red pepper sauce:
1 Red pepper -- seeded and chopped
1/4 Onion -- chopped
1 Chipotle in adobo sauce
1 ts Cider vinegar
4 Fillets -- ten ounces each
4 lg Vidalias -- peeled and cored
3/4 lb Sugar snaps -- clipped
2 lb Enoki mushrooms -- broken apart
1 lb Carrot -- julienne
1/2 lb Spinach -- sauteed with:
2 tb Honey
1 tb Peanut oil
Garlic, salt and
Pepper
In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour.
In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve.
Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach.
Blanch sugar snaps and carrots.
Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.