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Correo Electrónico
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Ingredientes
- 1/2 c. Cubed mango - (1/4" dice)
- 1/2 c. Cubed pineapple - (1/4" dice)
- 1/2 c. Cubed papaya - (1/4" dice)
- 1 c. Diced assorted roasted, peeled peppers (such as red bell, poblano and jalapeno)
- 2 Tbsp. Minced cilantro plus extra Chopped fine, for garnish Juice of 2 limes Salt to taste Freshly-grnd black pepper to taste
- 2 x thin Grouper or possibly sole fillets - (5 to 6 ounce ea) Southwest Spice see * note
- 1 tsp Finely-chopped red bell pepper for garnish
Direcciones
- In a small bowl combine fruit, peppers, cilantro and lime juice; season to taste with salt and pepper. Let sit while you prepare fish.
- Heat a cast-iron skillet over high heat till just smoking. Season both sides of fish fillets with salt, pepper and Southwest Spice, patting it in with your hands. Sear fish till browned and crisp, about 2 min per side, turning once. Serve fish fillet with salsa spooned over. Garnish rims of plate with chopped cilantro and red pepper.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 2 servings | |
| Calories 277 | |
| Calories from Fat 25 | 9% |
| Total Fat 2.78g | 3% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 139mg | 6% |
| Potassium 1386mg | 40% |
| Total Carbs 10.01g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 7.73g | 5% |
| Protein 50.63g | 81% |
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