| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
|
Caprial3 |
1 |
servings |
INGREDIENTS
| 2 |
|
Oranges; peeled and |
|
|
; sectioned |
| 2 |
|
Lemons; peeled and |
|
|
; sectioned |
| 2 |
|
Limes; peeled and |
|
|
; sectioned |
| 1 |
|
Grapefruit; peeled and |
|
|
; sectioned |
| 1 |
|
Red onion; julienned |
| 1 |
|
Fresh jalapeno; diced |
| 2 |
|
Cloves garlic; chopped |
| 2 |
ts |
Chopped gingerroot |
| 2 |
tb |
Seasoned rice vinegar |
| 3 |
tb |
Vegetable oil |
| 1/2 |
ts |
Soy sauce; or to taste |
| 2 1/2 |
lb |
Lingcod fillets; cut into six |
|
|
; 6-ounce pieces |
| 1 |
|
Lemon; cut in half |
| 1 |
md |
Piece gingerroot; cut in half |
| 1 |
|
Stalk lemongrass; cut in half |
INSTRUCTIONS
SPICY CITRUS SALSA
STEAMED LINGCOD
For the salsa, place fruit sections and onion in a medium bowl. In a small
bowl, whisk together jalapeno, garlic, gingerroot, and vinegar. Slowly
whisk in oil. Add soy sauce. Pour over fruit sections. Allow salsa to sit
at least
30 minutes before serving.
For the lingcod, place the cod in a large bamboo steamer and set aside.
Combine 2 cups of water, lemon, ginger and lemongrass in a large saucepan
or wok and bring to a boil over high heat. Place steamer over boiling water
and cover. Steam the fish just until cooked through, 8 to 10 minutes,
depending on the thickness. Remove fish from steamer and top with salsa.
Serve hot.
Serves six.
Converted by MC_Buster.
Per serving: 711 Calories (kcal); 42g Total Fat; (46% calories from fat);
9g Protein; 100g Carbohydrate; 0mg Cholesterol; 185mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 4 1/2 Fruit; 8 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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