| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Cooking wit, Fish, Steamer, Reg 4 |
2 |
Servings |
INGREDIENTS
| 1 |
|
Mango; ripe |
| 2 |
tb |
Red onion; chopped |
|
|
Grated zest and juice of 1 lime |
| 1/2 |
|
Jalapeno pepper; seeded, ribs removed and finely minced |
| 1 |
ts |
Chopped fresh cilantro |
| 1/4 |
ts |
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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