New Zealand Orange Roughy with Papaya Rice And Fruity Salsa recipe
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New Zealand Orange Roughy with Papaya Rice And Fruity Salsa

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Servings: 12 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

  • 3 c Parboiled white rice; OR
  • 6 c Papaya juice
  • 1/4 c Fresh chives; minced

FISH

SPICY FRUIT SALSA

ACCOMPANIMENTS

Rice


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.


Cuisine: Uncategorized Main Ingredient: Seafood-Other

Tags: Seafood, Fruits, Grill, Bean, Bell pepper, Onion, Red Onion, Orange, Rice, Green beans, Lemon, Lime, Seafood-Other, Dinner, Summer, Fresh [edit]

Groups: [edit]

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