Baked Mahimahi With Tomatillo Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Fish | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Tomatillos, finely |
| Chopped | ||
| 1/2 | c | Yellow tomato, seeded |
| 1/4 | c | Green onions, minced |
| 3 | T | Cilantro, minced |
| 1 | T | Jalapeno pepper, seeded |
| Minced | ||
| 1/2 | t | Cumin powder |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 1/2 | T | Lemon juice |
| 1 | t | Sesame oil, dark |
| 1 | lb | Mahimahi fillets |
| Vegetable cooking spray | ||
| Olive oil |
INSTRUCTIONS
Combine first 8 ingredients in a small bowl; stir well. Cover and chill thoroughly. Combine lemon juice and sesame oil; brush mixture evenly over both sides of each fillet. Place fillet in an 11x7x1-1/2-inch baking dish coated with cooking spray. Bake uncovered at 450F for 15 minutes or until fish flakes easily when tested with a fork. Tranfer to a serving platter. Spoon tomatillo mixture evenly over fillets. Serve immediately. Recipe By : Cooking Light 1994, p. 123 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 73
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 161.1mg
Potassium: 179.7mg
Carbohydrates: 6.5g
Fiber: 1.8g
Sugar: <1g
Protein: <1g