Mexicali halibut with diced zucchini, corn and tomatoes

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Fresh lime juice; or lemon
2 teaspoons Vegetable oil; divided use
½ teaspoon Ground cumin
¼ teaspoon Ground cinnamon
¼ teaspoon Salt
Pepper; optional to taste
1¼ pounds Halibut fillet; in one piece or cut into steaks
½ pounds Zucchini; 1/4-inch dice
2 cups Corn kernels; approximately
14½ ounce Stewed tomatoes Mexican style; drained, 1/2-chop reserve liquid

Directions

RUB

RELISH

1. FISH : Combine juice, half the oil in a small cup or bowl. Add cumin, cinnamon and salt (pepper if using). Stir to combine. Place fish on lighly greased broiler pan, tucking under thin end of filet, if necessary, to ensure more even cooking. Brush with half the rub. Set aside for 15 minutes. Preheat the grill or broiler.

2. Meanwhile, make the salsa: Heat remaining oil in a medium non-stick skillet over medium heat. Add zucchini; saute 3 minutes. Add corn and tomatoes. Add all or enough of the tomato liquid to allow the vegetables to boil. Bring to boiling, over medium high heat. Simmer rapidly for 5 minutes, without stirring, until most of the liquid cooks off. Cover and set aside.

3. Broil or grill fish, basting once or twice with the rub. Cook, turning once, until fish is opaque in center.

4. Spoon corn mxiture over fish to serve.

256 CALORIES PER SERVING: 6g fat (21% cff).

>kitpath@... 4/99

NOTES : Sweet, hot and tangy -- an easy dish with a salsa that is very colorful on the plate. Recipe is suitable for halibut, cod, scrod, turbot and tilapia. Serve with tortilla chips and cilantro-specked rice and a tangy-sweet citrus sorbet.

Recipe by: SIMPLY HEALTHY FISH by Ricketts and McQuillan (1993) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 08, 1999, converted by MM_Buster v2.0l.

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