Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Water Level Medium Chop the mango after peeling the skin and removing the pit. Add onion, lime zest, lime juice, jalapeno pepper, cilantro and ginger, gently fold together so that you dont crush the mango. Cut a piece of aluminum slightly latger than the red snapper fillet. Sprinkle both fillets lightly with the salt and lay one skin side down on the foil. Lay the second fillet, skin side up on top of the first fillet. Pick up the foil by opposite corners and set it in the steamer basket. Cover and steam until the fish is cooked through, 17-20 mins. Set basket on a plate or in the sink and let stand, covered for 2 mins. Then pick upthe foil again by the opposite corners and put it on a cutting board. Cut the stacked fish in half crosswise and use a spatula to transfer the stacked fillets to individual plates. Spoon the chutney over the fish and serve. Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Cooking with Steam-Stephanie Lyness Posted to MC-Recipe Digest by Carol & Bob Floyd on Feb 26, 1998
