| 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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