New zealand orange roughy with papaya rice and fruity salsa
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Parboiled white rice; OR twenty-minute rice |
| 6 | cups | Papaya juice |
| 2 | tablespoons | Margarine |
| 1½ | teaspoon | Salt |
| ¼ | cup | Fresh chives; minced |
| 4½ | pounds | Orange roughy; or |
| 12 | Six-oz fillets | |
| 12 | ounces | Seafood glaze and basting sauce; (commercial or homemade) |
| 2 | Papaya; peeled seeded and diced | |
| 2 | Kiwi fruit; peeled and diced | |
| 1 | large | Red bell pepper; seeded and diced |
| 1 | large | Red onion; diced |
| 2 | Jalapeno peppers; seeded and minced | |
| ¼ | cup | Fresh lime juice |
| ¼ | cup | Fresh lemon juice |
| Salad | ||
| Steamed green beans | ||
Directions
RICE
FISH
SPICY FRUIT SALSA
ACCOMPANIMENTS
SALSA: Combine all ingredients. Cover and refrigerate until ready to serve.
RICE: Prepare papaya rice by bring papaya juice to a boil. Add margarine and salt. Stir in rice. Reduce heat, cover and simmer 20 minutes. Before serving, add chives.
ENTREE: Rinse fillets under cold water; pat dry. Grill fillets over medium heat, 6 inches from source for 3 to 4 minutes each side or until fish flakes easily with a fork. Baste with prepared sauce (your choice).
Serve fillet topped with salsa. Plate with rice and a steamed green vegetable.
SERVES 12: each 322 cals, 34g protein, 4g fat (12%), 39g carb, 2g fiber, 794 mg sodium. Nutrition does not estimate the prepared basting sauce.
MENU - Salad * New Zealand Orange Roughy * Fruity Salsa * Papaya Rice * Steamed Green Beans or Sugar Snap Peas Reprinted in Quick&Light Spring 99; mc by kitpath@...
Recipe by: New Zealand Fishing Industry Board Posted to EAT-LF Digest by PatHanneman <kitpath@...> on May 05, 1999, converted by MM_Buster v2.0l.