| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits | American | 1 | servings | |
INGREDIENTS
| 1 | ts | Grated lime zest |
| 2 | tb | Fresh lime juice; (1 to 2 medium limes) |
| 2 | tb | Fresh orange juice |
| 1 | tb | Snipped fresh cilantro |
| 1 | ts | Acceptable vegetable oil |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | md | Nectarine; diced, (3/4 to 1 cup) |
| 1 | cn | (8-ounce) pineapple tidbits in their own juice |
| 1 | Kiwifruit; peeled and diced | |
| 2 | tb | Diced red onion |
| 1 | tb | Snipped fresh cilantro |
| 1 | ts | Fresh lemon juice |
| 1 | lb | Tuna; cut into 4 serving pieces |
INSTRUCTIONS
MARINADE PINEAPPLE-NECTARINE SALSA Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 Servings: 4 1. Combine marinade ingredients in an airtight plastic bag. 2. Add fish and turn bag to coat. 3. Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally. 4. Meanwhile, combine salsa ingredients in a medium bowl. 5. Cover and refrigerate. 6. Preheat grill on medium-high. 7. Grill fish for 5 to 7 minutes on each side, or until fish is cooked through and flakes easily when tested with a fork. 8. To serve, place fish on dinner plates. 9. Top with salsa. Nutritional Information Per Serving: Calories 191; Protein 28 g; Carbohydrates 16 g; Cholesterol 53 mg; Total Fat l g; Saturated Og; Polyunsaturated Og; Monounsaturated Og; Fiber 2 g; Sodium 190 mg Source: The New American Heart Association Cookbook (Random House, 1999) Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster v2.0l.
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