| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Salsa, Chinese, Myan | 2 | Servings |
INGREDIENTS
| 2 | Mahi Mahi, steaks OR | |
| Fish, steaks, firm fleshed | ||
| Salt (to taste) | ||
| Pepper, white (to taste) | ||
| 2 | ts | Sauce, plum |
| 1 | ts | Sauce, soy |
| 1/4 | c | Asian pear, chopped diced |
| 1 | ts | Cilantro |
| 1 | ts | Jalapeno OR |
| 1 | ts | Serrano |
| 1 | tb | Onion, purple |
| 1 | tb | Juice, lemon |
| 1 | ts | Honey OR |
| 1 | ts | Sugar |
| 1 | tb | Pepper, red, diced |
| Papaya, sliced into a fan shape for garnish | ||
| Kiwi, peeled, sliced into coins for a garnish |
INSTRUCTIONS
FISH SALSA GARNISHES Mahi Mahi: ========== Season the fish with a little salt and white pepper. Grill quickly on a non-stick surface. The fish is done when it turns opaque throughout and flakes to a fork. Salsa: ====== Mix all of the ingredients together and adjust the flavor with honey, or brown sugar. Arrange the fan of papaya and the kiwi coins on a plate. Add a piece of the grilled fish, then spoon a serving of the salsa next to the fish. Enjoy! Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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