Season the oil with salt and pepper and pass the fish through it. Heat a chargrill over fierce heat and carefully place the fish on top. Cook the fish as to create a criss-cross effect then keep aside. In a seperate pan place the orange juice, stock, star anise and ginger and bring to the boil. Reduce slightly then turn down the heat. Add the marked fish followed by the spring onions, yellow pepper and citrus segments, simmer gently for 2-3 minutes, until the fish is completely cooked. To make the salsa. Peel the mango and slice the flesh from the stone. Cut into small dice. Cut the pawpaw in half and scoop out the pips, slice and dice. Place in a bowl and add the lime juice, chopped coriander leaves and chopped chilli pepper. Mix thoroughly. Serve the fish with fruit segments, and a good sprinkling of parsley, mango salsa and coriander leaves. Per serving: 223 Calories (kcal); 2g Total Fat; (6% calories from fat); 6g Protein; 54g Carbohydrate; 0mg Cholesterol; 285mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1101g)|
|Recipe Makes: 2|
|Calories from Fat: 123 (19%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 111mg||34 %|
|Sodium 517.9mg||18 %|
|Potassium 2251.7mg||59 %|
|Total Carbohydrate 80.3g||24 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 66.3g|
|Protein 63.7g||91 %|
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Calories per serving: 655
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