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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Directions:
1. FISH:
2. lb mahimahi, skin removed
3. salt to taste
4. pepper to taste
5. tbsp vegetable oil
6. tbsp curry powder
7. tsp dried oregano
8. SALSA:
9. /2 english (hothouse) cucumber, finely diced
10. mangoes, flesh removed and finely diced
11. tbsp lime juice
12. /3 C orange juice
13. small red onion, finely chopped
14. small bunch fresh mint leaves, finely chopped
15. /2 tsp salt
16. grinds fresh black pepper
17. RICE:
18. C white rice
19. chipotle chili peppers packed in adobo with sauce, finely chopped
20. /2 C cilantro leaves, finely chopped
21. DIRECTIONS
22. Season mahimahi lightly with salt and pepper, then rub with oil.
23. 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.
24. In mixing bowl, toss salsa ingredients.
25. Cook rice per package directions. Mix with chipotles and cilantro.
26. 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.
27. CALORIES 501.5 CAL
28. FAT 12.8 G
29. SATURATED FAT 1.3 G
30. SODIUM 485.3 MG
31. CARBOHYDRATES 70.1 G
32. TOTAL SUGARS 18.7 G
33. DIETARY FIBER 7.9 G
34. PROTEIN 28.3 G
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