| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Rockfish fillets |
| 2 |
|
Limes; juice of |
| 2 |
ts |
Olive oil |
| 8 |
|
Fresh corn tortillas |
| 1 |
c |
Corn kernels; cooked |
| 1 |
md |
Red onion; chopped |
| 1 |
c |
Seeded chopped cucumber |
| 2 |
|
Jalapeno peppers; minced, or to taste |
| 1/2 |
bn |
Cilantro; chopped |
| 1/2 |
c |
Chopped red bell pepper |
| 1/2 |
ts |
Salt; to taste |
| 1/2 |
ts |
Pepper; to taste |
| 2 |
|
Limes; juice of |
|
|
Lettuce leaves or shredded cabbage; optional |
|
|
Lime wedges; optional |
|
|
Cilantro sprigs; optional |
INSTRUCTIONS
CORN SALSA
1. Marinate fish in lime juice and olive oil for 30 minutes.
2. Grill fish on barbecue or broil in oven for 10 minutes total per inch of
thickness, about 5 minutes per side. Fish is ready when flesh turns opaque
in center.
3. Heat tortillas until pliable. With 2 tortillas halfway overlapping each
other, place fish in center and garnish to taste. Use toothpicks or roll in
waxed paper to hold tacos together.
Note: Halibut, shark, barracuda, bonito, mackerel or tuna may be
substituted for rockfish.
Corn Salsa
In medium bowl, combine all ingredients. Let set 1 hour to blend flavors.
Makes 4 servings. Preparation time: About 20 minutes. Marinating time:
About
10 minutes.
Corn Salsa Preparation time: About 15 minutes. Marinating Time: About 1
hour.
Per serving (without salsa): About 262 cal, 25 g pro, 24 g car, 6 g fat,
20% cal from fat, 41 mg cholesterol, 390 mg sod, 4 g fiber. Per serving
(Corn Salsa): About 113 cal, 3 g pro, 27 g car, 1 g fat, 6% cal from fat, 0
mg cholesterol, 313 mg sod, 5 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Low-Fat Meals, Woman's Day, 4/96
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 4,
1998
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