| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Chinese, Myan, Salsa |
2 |
Servings |
INGREDIENTS
| 2 |
|
Mahi Mahi, steaks OR |
|
|
Fish, steaks firm fleshed |
|
|
Salt, to taste |
|
|
Pepper, white to taste |
| 2 |
t |
Sauce, plum |
| 1 |
t |
Sauce, soy |
| 1/4 |
c |
Asian pear, chopped |
|
|
diced |
| 1 |
t |
Cilantro |
| 1 |
t |
Jalapeno OR |
| 1 |
t |
Serrano |
| 1 |
T |
Onion, purple |
| 1 |
T |
Juice, lemon |
| 1 |
t |
Honey OR |
| 1 |
t |
Sugar |
| 1 |
T |
Pepper, red diced |
|
|
Papaya, sliced into a |
|
|
fan shape for garnish |
|
|
Kiwi, peeled sliced into |
|
|
coins for a garnish |
INSTRUCTIONS
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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