Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Grouper fillets skinned and boned (6-8oz ea) |
| 2 \N | Mangoes, pitted, peeled cut in julienne |
| 1 large | Red bell pepper, roasted, peeled, seeded cut in julienne |
| ½ small | Sweet onion |
| 2 tablespoons | Olive oil |
| 1 cup | Sweet onion(s), diced |
| 3 cups | Chicken stock |
| 1 cup | Orange juice |
| 1½ cup | Orzo pasta |
| ½ tablespoon | Olive oil |
| ½ tablespoon | Lime juice |
| \N \N | Salt and pepper cut in julienne |
| ½ cup | Extra-virgin olive oil |
| 5 tablespoons | Key lime juice |
| 1 tablespoon | Basil, chopped |
| 2 cups | Arugula, loosely packed |
| \N \N | Rinsed and coarsely chopped |
| 1 medium | Red beefsteak tomato seeded, cut in 1/4\" dice |
| 2 tablespoons | Mint, chopped |
| \N \N | Salt and pepper |
FISH
MANGO ARUGULA RELISH
ORANGE MINT ORZO PILAF