Post by chief_cook2 on Jan 12, 2003 19:02:41 GMT -6
This dish could be made with any steak fish such as turbot or
halibut, but I like salmon. It's easy to find just about everywhere,relatively inexpensive (as fish goes these days), and it's high in Omega-3 fatty acids.
3/4 cup (180 ml) each: diced cantaloupe (muskmelon),
watermelon, and honeydew melon, or any ripe fresh
melons in season
1/4 cup (60 ml) chopped red onion
2 Tbs (30 ml) fresh lime juice
2 Tbs (30 ml) chopped cilantro (coriander leaves)
1 Tbs (15 ml) chopped jalapeno pepper, or to taste
Salt and freshly ground pepper to taste
4-6 salmon steaks
Combine all ingredients except the salmon in a non-reactive bowl and
allow to sit at room temperature for at least 2 hours, or refrigerate
overnight. Season the salmon with salt and pepper and grill over hot
coals or under a preheated broiler for about 4 minutes per side. Top
with salsa at room temperature and serve immediately. Serves 4 to 6.
halibut, but I like salmon. It's easy to find just about everywhere,relatively inexpensive (as fish goes these days), and it's high in Omega-3 fatty acids.
3/4 cup (180 ml) each: diced cantaloupe (muskmelon),
watermelon, and honeydew melon, or any ripe fresh
melons in season
1/4 cup (60 ml) chopped red onion
2 Tbs (30 ml) fresh lime juice
2 Tbs (30 ml) chopped cilantro (coriander leaves)
1 Tbs (15 ml) chopped jalapeno pepper, or to taste
Salt and freshly ground pepper to taste
4-6 salmon steaks
Combine all ingredients except the salmon in a non-reactive bowl and
allow to sit at room temperature for at least 2 hours, or refrigerate
overnight. Season the salmon with salt and pepper and grill over hot
coals or under a preheated broiler for about 4 minutes per side. Top
with salsa at room temperature and serve immediately. Serves 4 to 6.