Go Caribbean with fruit salsa and any white-meat fish fillet | The Honolulu Advertiser

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Go Caribbean with fruit salsa and any white-meat fish fillet | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, May 3, 2006

TASTE
Go Caribbean with fruit salsa and any white-meat fish fillet

•	Sum of all great parts

Associated Press

The mild, sweet flavor of white-meat fish is nicely complemented by a salsa of mango and/or papaya.

Catfish Institute via Associated Press

Here's a quick weeknight treatment for your favorite white-meat fish fillets. This was created for catfish, but you can use any fresh local fish.

CARIBBEAN GRILLED FISH WITH TROPICAL FRUIT SALSA

1 teaspoon finely minced garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground red pepper

4 boneless fish fillets (any white-meat fish)

2 teaspoons olive oil

Preheat grill or broiler. In a small bowl, combine garlic, salt and black and red peppers.

Brush each fillet with 1/2 teaspoon olive oil and sprinkle each with 1/2 teaspoon spice mixture. Grill or broil on a rack 4 inches from heat source for 6 minutes; turn and cook 4 to 6 minutes longer or until the fish is cooked through.

Serve with tropical fruit salsa (recipe follows).

Makes 4 servings.

TROPICAL FRUIT SALSA

1 cup each diced mango and/or papaya

2 tablespoons chopped cilantro

1 tablespoon minced green onion or chives

1 tablespoon minced jalapeno

2 tablespoons lime juice

1 tablespoon honey

In a small bowl, combine mango and/or papaya, cilantro, green onion and jalapeno; stir in lime juice and honey.

Makes about 2 cups.

Per serving (fish with salsa): 348 calories, 17 g fat, 31 g protein, 16 g carbohydrate, 1 g fiber, 92 mg cholesterol, 398 mg sodium

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