Directions:
- FISH:
- Lb mahimahi, skin removed
- Salt to taste
- Pepper to taste
- Tbsp vegetable oil
- Tbsp curry powder
- Tsp dried oregano
- SALSA:
- /2 english (hothouse) cucumber, finely diced
- Mangoes, flesh removed and finely diced
- Tbsp lime juice
- /3 C orange juice
- Small red onion, finely chopped
- Small bunch fresh mint leaves, finely chopped
- /2 tsp salt
- Grinds fresh black pepper
- RICE:
- C white rice
- Chipotle chili peppers packed in adobo with sauce, finely chopped
- /2 C cilantro leaves, finely chopped
- DIRECTIONS
- Season mahimahi lightly with salt and pepper, then rub with oil.
- In small bowl, mix curry powder and oregano. Rub mixture over fish to coat evenly. Let stand, covered, at room temperature for 30 minutes or up to 6 hours in refrigerator.
- In mixing bowl, toss salsa ingredients.
- Cook rice per package directions. Mix with chipotles and cilantro.
- Heat skillet over high heat. Cook mahimahi until crispy and medium rare or medium, 4 to 5 minutes per side. Serve over rice with salsa.
- CALORIES 501.5 CAL
- FAT 12.8 G
- SATURATED FAT 1.3 G
- SODIUM 485.3 MG
- CARBOHYDRATES 70.1 G
- TOTAL SUGARS 18.7 G
- DIETARY FIBER 7.9 G
- PROTEIN 28.3 G
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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