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Fish Steaks with Papaya Salsa

Source: Burt Wolf's Table
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Active Time:  10 Minutes
Total Time:  1 Hour 20 Minutes
  Makes 4 servings
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 to 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 to 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 405
Fat. Total: 33g
Fiber: 2g
Carbohydrates, Total: 11g
Sodium: 41mg
% Cal. from Fat: 73%
Cholesterol: 47mg
Protein: 18g
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