| 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
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