Prepare the grill to make a hot fire. To prepare the Mango Shrimp Salsa, heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2 to 3 minutes more, or until the shrimp turns pink. Add the fruit juices, chilies, tomatoes, and tomatillos. Cook just long enough to warm the tomatoes and combine the ingredients. Remove from heat and gently stir in the mango and cilantro. Season with the salt and pepper. Set aside. Coat the fish with the 2 teaspoons of oil on both sides. Season with salt and pepper. (Rub the grill with additional oil to prevent the fish from sticking.) Grill the fish on one side about 5 minutes or less. Using a metal spatula, carefully turn the fish and grill about 3 minutes or less, depending on the thickness of the fish. Spoon the warm salsa over the grilled fish and garnish with sprigs of cilantro. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6275 broadcast 04-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (498g)|
|Recipe Makes: 4|
|Calories from Fat: 61 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 165.8mg||51 %|
|Sodium 271.8mg||9 %|
|Potassium 1521.1mg||40 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 18.1g|
|Protein 58.3g||83 %|
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Calories per serving: 383
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