| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Hawaiian | Fish, Regional | 6 | Servings |
INGREDIENTS
| 2 | lb | Hawaiian fish* |
| 1/4 | c | Coarsely chopped cilantro |
| Fresh cilantro sprigs | ||
| Salt | ||
| 1 | Large firm-ripe banana | |
| 1 | t | Oriental sesame oil |
| 1/2 | c | Chopped golden raisins |
| 2 | T | Chopped fresh cilantro |
| 1 | t | Grated lemon peel |
| 1 | t | Japanese chili spice |
INSTRUCTIONS
~ cut into 6 equal portions (see cooking basics) === Pat fish with chopped cilantro and saute (see cooking basics). Set fish on 6 warm plates; spoon salsa alongside. Add cilantro sprigs and salt to taste. *** THAI BANANA SALSA *** 1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over high heat, brown banana well in sesame oil, about 8 minutes. 2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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