- For the Papaya Salsa:
- 1/4 cup fresh lime juice
- 1/2 jalapeno pepper, seeded and finely chopped, (approximately 1 heaping teaspoon)
- 1 tablespoon finely chopped fresh ginger
- 1/2 cup vegetable oil
- 2 cloves garlic, minced
- 1/2 cup chopped onion
- 1 fresh ripe papaya, peeled, seeded and cut into bite-size pieces
- 1 red bell pepper, seeded and coarsely chopped
- 1 tablespoon minced cilantro, leaves only
- For the Fish:
- Four 3-4-ounce fish steaks (such as moonfish, salmon, tuna, swordfish or monkfish), trimmed of all skin, excess fat and bones
TO MAKE THE SALSA: In a mixing bowl, gently combine all of the ingredients. Cover and let the mixture rest, at room temperature, for 1 hour, at which point it can be refrigerated for future use. The salsa should be brought back to room temperature before serving.
TO MAKE THE FISH: Baste the fish steaks with a little of the salsa juice and place them into the basket of a steamer. Steam them over hot water for 8-10 minutes, or until cooked to your preferred degree of doneness.
Transfer the fish to serving plates. Put some of the salsa on each piece of fish.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
405 calories; 33g total fat; 47mg cholesterol; 41mg sodium; 11g carbohydrates; 2g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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