| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Seafood, Grains | New Zealand | 2send, Fruit, Grilling, Seafood | 12 | Servings |
INGREDIENTS
| 3 | c | Parboiled white rice, OR |
| twenty-minute rice | ||
| 6 | c | Papaya juice |
| 2 | T | Margarine |
| 1 1/2 | t | Salt |
| 1/4 | c | Fresh chives, minced |
| 4 1/2 | lb | Orange roughy, or |
| 12 | Six-oz fillets | |
| 12 | oz | Seafood glaze and basting |
| sauce commercial or | ||
| homemade | ||
| 2 | Papaya, peeled seeded and | |
| diced | ||
| 2 | Kiwi fruit, peeled and diced | |
| 1 | Red bell pepper, seeded and | |
| 1 | Red onion, diced | |
| 2 | Jalapeno peppers, seeded and | |
| minced | ||
| 1/4 | c | Fresh lime juice |
| 1/4 | c | Fresh lemon juice |
| Salad | ||
| Steamed green beans |
INSTRUCTIONS
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 kitpath@earthlink.net Recipe by: New Zealand Fishing Industry Board Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 05, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 107mg
Sodium: 525.9mg
Potassium: 499.7mg
Carbohydrates: 17.5g
Fiber: 2.5g
Sugar: 2.8g
Protein: 31.4g