| 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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