| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
American |
|
1 |
Servings |
INGREDIENTS
| 1 |
t |
Grated lime zest |
| 2 |
T |
Fresh lime juice, 1 to 2 |
|
|
medium limes |
| 2 |
T |
Fresh orange juice |
| 1 |
T |
Snipped fresh cilantro |
| 1 |
t |
Acceptable vegetable oil |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1 |
|
Nectarine, diced 3/4 to 1 |
|
|
cup |
| 1 |
|
8-ounce pineapple tidbits |
|
|
in their own juice |
| 1 |
|
Kiwifruit, peeled and diced |
| 2 |
T |
Diced red onion |
| 1 |
T |
Snipped fresh cilantro |
| 1 |
t |
Fresh lemon juice |
| 1 |
lb |
Tuna, cut into 4 serving |
|
|
pieces |
INSTRUCTIONS
4
Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 Servings:
Combine marinade ingredients in an airtight plastic bag. Add fish and
turn bag to coat. Seal and refrigerate for 15 minutes to 1 hour,
turning bag occasionally. Meanwhile, combine salsa ingredients in a
medium bowl. Cover and refrigerate. Preheat grill on medium-high.
Grill fish for 5 to 7 minutes on each side, or until fish is cooked
through and flakes easily when tested with a fork. To serve, place
fish on dinner plates. Top with salsa. Nutritional Information Per
Serving: Calories 191; Protein 28 g; Carbohydrates 16 g; Cholesterol
53 mg; Total Fat l g; Saturated Og; Polyunsaturated Og;
Monounsaturated Og; Fiber 2 g; Sodium 190 mg Source: The New American
Heart Association Cookbook (Random House, 1999) Posted to The Gourmet
Connection Recipe Page Newsletter by newsletter@gourmetconnection.com
on May 16, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Famous last words: I did it my way”