* Note: See the "Cabbage Slaw", "Citrus Salsa" and "Cilantro Aioli" recipes which are included in this collection. Prepare a charcoal fire or preheat a stovetop grill. In a small bowl, combine the olive oil, chile powder, lime juice, salt, and pepper. Brush liberally, on the fillets. Grill the fish until it is just done. To serve, place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Aioli. Fold or roll and serve. This recipe yields 4 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9655 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 09-04-1996 Recipe by: John Ash
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 4|
|Calories from Fat: 80 (45%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 76.2mg||23 %|
|Sodium 118.8mg||4 %|
|Potassium 485.7mg||13 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.2g|
|Protein 21.5g||31 %|
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Calories per serving: 177
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