Post by carnation037 on Jan 17, 2003 22:05:49 GMT -6
Grilled Red Snapper w/ Tropical Salsa
1 whole red snapper, dressed (about 2 pounds)
3 tablespoons lime juice
2 cloves garlic, minced
Tropical Salsa (recipe follows)
Lime wedges, as garnish
Cilantro or parsley sprigs, as garnish
Pierce surfaces or fish with long-tined fork; rub with lime juice and
garlic. Refrigerate, covered, in large glass baking dish 2 hours.
Grill fish over medium-hot coals, or bake, uncovered, at 400-F., until fish
is tender and flakes with a fork, 20 to 25 minutes.
Arrange fish on serving platter; spoon Tropical Salsa around fish. Garnish
with lime wedges and cilantro.
Makes 6 servings.
Tropical Salsa
1/2 cup cubed papaya or mango
1/2 cup cubed pineapple
1/2 cup chopped tomato
1/4 cup chopped, seeded cucumber
1/4 cup cooked black beans
1/2 teaspoon minced jalapeno chili
2 tablespoons finely chopped cilantro
1/4 cup orange juice
1 tablespoon lime juice
2-3 teaspoons sugar
Combine papaya, pineapple, tomato, cucumber, black beans, jalapeno chili,
and cilantro in small bowl.
Add combined orange and lime juice and sugar and toss. Refrigerate until
serving time.
Makes about 1-1/2 cups.
Per Serving (with the Tropical Salsa) equals: Calories: 189, Fat: 2.2 g,
Cholesterol: 55.5 mg,Sodium: 75 mg, Protein: 32.1 g, Carbohydrate: 9 g ++++
Diabetic Exchanges: 3 Meat
1 whole red snapper, dressed (about 2 pounds)
3 tablespoons lime juice
2 cloves garlic, minced
Tropical Salsa (recipe follows)
Lime wedges, as garnish
Cilantro or parsley sprigs, as garnish
Pierce surfaces or fish with long-tined fork; rub with lime juice and
garlic. Refrigerate, covered, in large glass baking dish 2 hours.
Grill fish over medium-hot coals, or bake, uncovered, at 400-F., until fish
is tender and flakes with a fork, 20 to 25 minutes.
Arrange fish on serving platter; spoon Tropical Salsa around fish. Garnish
with lime wedges and cilantro.
Makes 6 servings.
Tropical Salsa
1/2 cup cubed papaya or mango
1/2 cup cubed pineapple
1/2 cup chopped tomato
1/4 cup chopped, seeded cucumber
1/4 cup cooked black beans
1/2 teaspoon minced jalapeno chili
2 tablespoons finely chopped cilantro
1/4 cup orange juice
1 tablespoon lime juice
2-3 teaspoons sugar
Combine papaya, pineapple, tomato, cucumber, black beans, jalapeno chili,
and cilantro in small bowl.
Add combined orange and lime juice and sugar and toss. Refrigerate until
serving time.
Makes about 1-1/2 cups.
Per Serving (with the Tropical Salsa) equals: Calories: 189, Fat: 2.2 g,
Cholesterol: 55.5 mg,Sodium: 75 mg, Protein: 32.1 g, Carbohydrate: 9 g ++++
Diabetic Exchanges: 3 Meat