| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits, Grains |
New Zealand |
2send, Seafood, Fruit, Grilling |
12 |
servings |
INGREDIENTS
| 3 |
c |
Parboiled white rice; OR twenty-minute rice |
| 6 |
c |
Papaya juice |
| 2 |
tb |
Margarine |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Fresh chives; minced |
| 4 1/2 |
lb |
Orange roughy; or |
| 12 |
|
Six-oz fillets |
| 12 |
oz |
Seafood glaze and basting sauce; (commercial or homemade) |
| 2 |
|
Papaya; peeled seeded and diced |
| 2 |
|
Kiwi fruit; peeled and diced |
| 1 |
lg |
Red bell pepper; seeded and diced |
| 1 |
lg |
Red onion; diced |
| 2 |
|
Jalapeno peppers; seeded and minced |
| 1/4 |
c |
Fresh lime juice |
| 1/4 |
c |
Fresh lemon juice |
|
|
Salad |
|
|
Steamed green beans |
INSTRUCTIONS
RICE
FISH
SPICY FRUIT SALSA
ACCOMPANIMENTS
SALSA: Combine all ingredients. Cover and refrigerate until ready to serve.
RICE: Prepare papaya rice by bring papaya juice to a boil. Add margarine
and salt. Stir in rice. Reduce heat, cover and simmer 20 minutes. Before
serving, add chives.
ENTREE: Rinse fillets under cold water; pat dry. Grill fillets over medium
heat, 6 inches from source for 3 to 4 minutes each side or until fish
flakes easily with a fork. Baste with prepared sauce (your choice).
Serve fillet topped with salsa. Plate with rice and a steamed green
vegetable.
SERVES 12: each 322 cals, 34g protein, 4g fat (12%), 39g carb, 2g fiber,
794 mg sodium. Nutrition does not estimate the prepared basting sauce.
MENU - Salad * New Zealand Orange Roughy * Fruity Salsa * Papaya Rice *
Steamed Green Beans or Sugar Snap Peas
Reprinted in Quick&Light Spring 99; mc by [email protected]
Recipe by: New Zealand Fishing Industry Board
Posted to EAT-LF Digest by PatHanneman <[email protected]> on May 05,
1999, converted by MM_Buster v2.0l.
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