| 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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