| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Mexican |
2send, Fish, Lowfat, Relish or s |
4 |
Servings |
INGREDIENTS
|
|
tb Fresh lime juice, or lemon |
|
|
ts Vegetable oil, divided use |
| 1 |
|
ts Ground cumin |
| 1 |
|
ts Ground cinnamon |
| 1 |
|
ts Salt |
| 1 |
|
lb Halibut fillet, in one piece |
| 1 |
|
lb Zucchini, 1/4-inch dice |
|
|
c Corn kernels, approximately |
| 14 |
|
oz Stewed tomatoes Mexican |
INSTRUCTIONS
~---------------------RUB--------------------------- :
Pepper; optional to taste : -- or cut into steaks
~-------------------RELISH------------------------- : --
style; drained, 1/2-chop : -- reserve liquid FISH : Combine
juice, half the oil in a small cup or bowl. Add cumin, cinnamon and
salt (pepper if using). Stir to combine. Place fish on lighly greased
broiler pan, tucking under thin end of filet, if necessary, to ensure
more even cooking. Brush with half the rub. Set aside for 15 minutes.
Preheat the grill or broiler. Meanwhile, make the salsa: Heat
remaining oil in a medium non-stick skillet over medium heat. Add
zucchini; saute 3 minutes. Add corn and tomatoes. Add all or enough of
the tomato liquid to allow the vegetables to boil. Bring to boiling,
over medium high heat. Simmer rapidly for 5 minutes, without stirring,
until most of the liquid cooks off. Cover and set aside. Broil or
grill fish, basting once or twice with the rub. Cook, turning once,
until fish is opaque in center. Spoon corn mxiture over fish to serve.
256 CALORIES PER SERVING: 6g fat (21% cff). >kitpath@earthlink.net
4/99 NOTES : Sweet, hot and tangy -- an easy dish with a salsa that is
very colorful on the plate. Recipe is suitable for halibut, cod,
scrod, turbot and tilapia. Serve with tortilla chips and
cilantro-specked rice and a tangy-sweet citrus sorbet. Recipe by:
SIMPLY HEALTHY FISH by Ricketts and McQuillan (1993) Posted to EAT-LF
Digest by PatHanneman <kitpath@earthlink.net> on Apr 08, 1999,
converted by MM_Buster v2.0l.
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