| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 4 | Boneless fillets; 8 oz. each | |
| 1 | tb | Melted butter seasoned salt and pepper to taste |
| 1 | c | Diced tomatoes 3/8" |
| 1/2 | c | Peeled and seeded cucumber diced 3/8" |
| 1 | tb | Fresh chopped cilantro |
| 1/2 | c | Diced red bell pepper |
| 1/4 | c | Diced onion 3/8" |
| 2 | tb | Lime juice |
| 2 | tb | Olive oil |
| 2 | tb | Tomato juice or V8 |
| 1/2 | ts | Salt |
| 1 | ds | Jalepeno Tabasco |
| 1/4 | ts | Minced garlic |
INSTRUCTIONS
http://www.redlobster.com/recipes/veggiesalsa_ff.html 1) Place all ingredients for salsa in a mixing bowl and mix well 2) let stand refrigerated for 60 minutes 3) Brush the fish with butter and season to taste 4) Grill fish 3-4 minutes on each side or until cooked through 5) Plate fish and serve with a heaping scoop of salsa on top Posted to recipelu-digest by molony <<[email protected]> on Feb 19, 1998
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