Name: Grilled Swordfish or Halibut W/mango Mint Salsa
Ingredients: 1 lg Ripe mango; 2 Serrano chiles; minced; 1 tb Fresh cilantro; chopped; 1/4 c Peeled jicama; 1 tb Fresh mint; chopped; Juice of 1 medium lime; Salt and freshly ground pepper; to taste; 4 Swordfish; (4-6 oz.) or halibut steaks; 2 Lime wedges

For my own part, I have never ceased to rejoice that God has appointed me to such an office. People talk of the sacrifice I have made in spending so much of my life in Africa. Is that a sacrifice which brings its own blest reward in healthful activity, the consciousness of doing good, peace of mind, and a bright hope of a glorious destiny hereafter? Away with the word sacrifice. Say rather it is a privilege. Anxiety, sickness, suffering, or danger, now and then, with a foregoing of the common conveniences and charities of this life, may make us pause, and cause the spirit to waver, and the soul to sink; but let this only be for a moment. All these are nothing when compared with the glory which shall be revealed in and for us. I never made a sacrifice.

David Livingstone

CATEGORY	CUISINE	TAG	YIELD
Seafood, Fruits	Mexican	Fish, Fruit, Main dishes, Bobbie – no	4	Servings

INGREDIENTS

1	lg	Ripe mango
2		Serrano chiles; minced
1	tb	Fresh cilantro; chopped
1/4	c	Peeled jicama
1	tb	Fresh mint; chopped
		Juice of 1 medium lime
		Salt and freshly ground pepper; to taste
4		Swordfish; (4-6 oz.) or halibut steaks
2		Lime wedges

INSTRUCTIONS

Peel, pit and finely chop mango. Toss with chiles, cilantro, jicama, mint
and lime juice. Let stand 1 hour before serving. Prepare grill or heat
nonstick grill pan over Medium-High heat. Lightly salt and pepper fish.
Grill for 3-4 minutes on each side until just cooked through. Remove from
heat and serve with salsa spooned partially over fish, partially on side.
Pass lime wedges with squeezing over fish. Serves 4. Per serving: 109
calories, 17 mg. cholesterol, 2 grams fat, 43 mg. sodium. Recipe from
Mexican Light by Martha Rose Shulman. MC formatting by bobbi744@sojourn.com
Recipe by: Lansing State Journal, April 28, '97
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 01, 1998

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”