| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Archived, Fish, Mexico, Sauce/gravy | 4 | Servings | |
INGREDIENTS
| JUDI M. PHELPS | ||
| G.PHELPS1 | ||
| 5 | Tomatoes, peeled seeded | |
| and chopped | ||
| 1 | c | Bermuda onion, chopped |
| 3 | Hot peppers such as jalapeno | |
| seeded and minced* | ||
| 1/4 | c | Orange juice, freshly |
| squeezed if possible | ||
| 1 | Lime, juice of | |
| 2 | T | Fresh basil, chopped |
| Salt, optional | ||
| 2 | lb | Fresh tuna-about 1-in thick |
| 1/2 | c | Olive oil |
| 1 | Lemon, juice of | |
| Ground black pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 585
Calories From Fat: 304
Total Fat: 34.2g
Cholesterol: 95.3mg
Sodium: 1223.9mg
Potassium: 1066.3mg
Carbohydrates: 13.4g
Fiber: 3.3g
Sugar: 7.2g
Protein: 56g