| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Hawaiian |
Regional, Fish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Hawaiian fish* |
| 1/4 |
c |
Coarsely chopped cilantro |
|
|
Fresh cilantro sprigs |
|
|
Salt |
| 1 |
|
Large firm-ripe banana |
| 1 |
ts |
Oriental sesame oil |
| 1/2 |
c |
Chopped golden raisins |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Grated lemon peel |
| 1 |
ts |
Japanese chili spice |
INSTRUCTIONS
THAI BANANA SALSA
* - cut into 6 equal portions (see cooking basics)
======================================================= ============== ===
Pat fish with chopped cilantro and saute (see cooking basics). Set fish on
6 warm plates; spoon salsa alongside. Add cilantro sprigs and salt to
taste.
*** THAI BANANA SALSA ***
1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over
high heat, brown banana well in sesame oil, about 8 minutes.
2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili
spice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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