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 firstname.lastname@example.org Recipe by: New Zealand Fishing Industry Board Posted to EAT-LF Digest by PatHanneman
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|Serving Size: 1 Serving (785g)|
|Recipe Makes: 12|
|Calories from Fat: 64 (4%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 102mg||31 %|
|Sodium 199.2mg||7 %|
|Potassium 1031.1mg||27 %|
|Total Carbohydrate 283g||83 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 270g|
|Protein 51.8g||74 %|
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Calories per serving: 1437
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