SALSA
TUNA
*Use 1-1/2 to 2 peppers if a milder flavor salsa is desired.
SALSA: Mix together the tomatoes, onions, peppers, orange juice, lime
juice, corander, and salt to taste in a large bowl. Press down slightly on
the mixture to extract some of the tomato juices. Cover the bowl with
plastic wrap, and set aside for at least 1 hour to allow the flavors a
chance to meld.
TUNA: Preheat the broiler. Marinate fish in a mixture of about 2/3 oil
to 1/3 lemon juice for a few minutes before broiling. Drain the fish,
reserving the marinade. Broil the fish for about 5 minutes on each side--or
until cooked through, basting occasionally with the reserved marinade.
Serve with the salsa and a plate of cornbread.
VARIATION: Substitue swordfish for tuna and replace basil with coriander.
SOURCE: The Legal Seafoods Cookbook
~---
Judi
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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