| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Cooking wit, Fish, Reg 4, Steamer | 2 | Servings | |
INGREDIENTS
| 1 | Mango, ripe | |
| 2 | T | Red onion, chopped |
| Grated zest and juice of 1 | ||
| lime | ||
| 1/2 | Jalapeno pepper, seeded | |
| ribs removed and finely | ||
| minced | ||
| 1 | t | Chopped fresh cilantro |
| 1/4 | t | Grated ginger root |
| 2 | Red snapper fillets, 6 oz | |
| each-1/2" thick | ||
| Salt |
INSTRUCTIONS
Water Level Medium Chop the mango after peeling the skin and removing the pit. Add onion, lime zest, lime juice, jalapeno pepper, cilantro and ginger, gently fold together so that you don't crush the mango. Cut a piece of aluminum slightly latger than the red snapper fillet. Sprinkle both fillets lightly with the salt and lay one skin side down on the foil. Lay the second fillet, skin side up on top of the first fillet. Pick up the foil by opposite corners and set it in the steamer basket. Cover and steam until the fish is cooked through, 17-20 mins. Set basket on a plate or in the sink and let stand, covered for 2 mins. Then pick upthe foil again by the opposite corners and put it on a cutting board. Cut the stacked fish in half crosswise and use a spatula to transfer the stacked fillets to individual plates. Spoon the chutney over the fish and serve. Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Cooking with Steam-Stephanie Lyness Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Feb 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 362
Calories From Fat: 135
Total Fat: 9.6g
Cholesterol: 29.4mg
Sodium: 2720.7mg
Potassium: 182.5mg
Carbohydrates: 29.8g
Fiber: 13.1g
Sugar: <1g
Protein: 7.3g