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.

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