| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Fish-fs, Skillet-fs | 1 | Servings |
INGREDIENTS
| 1 | t | Olive oil |
| 4 | oz | Lehi fillet, up to 5 |
| Salt and pepper, to taste | ||
| 1 | c | Ripe diced papaya |
| 1 | c | Ripe diced pineapple |
| 1 | T | Sweet thai chili sauce |
| 1/4 | c | Diced red and green bell |
| pepper | ||
| 1 | t | Chopped cilantro |
| 2 | calories | |
| grams of fat |
INSTRUCTIONS
Season fillets with salt and pepper. Saute fillets in olive oil until done. In a bowl, toss papaya, pineapple, chili sauce, bell peppers and cilantro. Serve relish along with the lehi. Yield: 1 serving Nutritional information: Recipe courtesy of Chef Mark Tsuchiyama, Sheraton Maui Recipe by: RECIPE FOR HEALTH SHOW #RHI227 Posted to MC-Recipe Digest V1 #843 by 4paws@netrax.net (Shermeyer-Gail) on Oct 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 334
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 16.1mg
Potassium: 400.1mg
Carbohydrates: 75.9g
Fiber: 3.7g
Sugar: 70.8g
Protein: 1.6g