INGREDIENTS

INSTRUCTIONS

Remove skin from fillets then cover and refrigerate until ready to cook.
Cut mango cheeks into fine slivers and prepare tomato salsa. When ready to
serve, place fish fillets in a single layer on a flat plate, squeeze over a
little fresh lemon juice and season lightly with salt. Cover fillets with
food wrap and microwave on full power for about 9 minutes (allow 1 1/2
minutes per fillet). Adjust cooking time according to thickness of fillets.
Remove from oven and let stand 1 minute.
While fish cooks, toss the mesclun lightly with just a drizzle of olive oil
then squeeze over a little fresh lemon juice. Arrange mesclun on individual
serving plates with slivers of mango and Spanish onion. Place the warm fish
fillets in the middle of the salad and top each one with tomato salsa.
Serves 6.
Note: If you don't own a microwave, pan-fry fillets in a buttered pan for
about 3 to 4 minutes, turning once. Mesclun is available at specialist
fruit shops and some supermarkets. Alternatively, use a mixture from the
many varieties of lettuce now available.
Converted by MC_Buster.
Per serving: 207 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g
Protein; 55g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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