Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 12 servings
Total Time (median): tell us
Ingredients
Rice
FISH
SPICY FRUIT SALSA
ACCOMPANIMENTS
Preparation
SALSA: Combine all ingredients. Cover and refrigerate until ready to serve. RICE: Prepare papaya rice by bring papaya juice to a boil. Add margarine and salt. Stir in rice. Reduce heat, cover and simmer 20 minutes. Before serving, add chives. ENTREE: Rinse fillets under cold water; pat dry. Grill fillets over medium heat, 6 inches from source for 3 to 4 minutes each side or until fish flakes easily with a fork. Baste with prepared sauce (your choice). Serve fillet topped with salsa. Plate with rice and a steamed green vegetable. SERVES 12: each 322 cals, 34g protein, 4g fat (12%), 39g carb, 2g fiber, 794 mg sodium. Nutrition does not estimate the prepared basting sauce. MENU - Salad * New Zealand Orange Roughy * Fruity Salsa * Papaya Rice * Steamed Green Beans or Sugar Snap Peas Reprinted in Quick&Light Spring 99; mc by kitpath@earthlink.net Recipe by: New Zealand Fishing Industry Board Posted to EAT-LF Digest by PatHanneman on May 05, 1999, converted by MM_Buster v2.0l.
