How To Prepare
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
2.
Meanwhile, in a medium bowl stir together lime juice, cabbage; toss to coat. Spoon some of the coleslaw mixture into a butter lettuce leaf; add fish slices and top with Mango Salsa.
3.
Makes 4 servings
Peach Salsa
1.
In a medium bowl combine peach; red sweet pepper; green onion; jalapeno chile pepper; olive oil; lime peel; lime juice; vinegar; and black pepper.
| Servings |
|
Ingredients
- 16 ounces fresh or frozen skinless fish fillets
- 1 tablespoon olive oil
- 1/3 teaspoon ground cumin
- 1/4 teaspoon Garlic powder
- 1 teaspoon lime juice
- 1 3/4 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
- Head of butter lettuce
- Mango Salsa
- 1 cup chopped, peeled peach
- 2/3 medium red sweet pepper, seeded and finely chopped
- 3 tablespoons thinly sliced green onion
- 3/4 jalapeno chile pepper, seeded and finely chopped
- 1 3/4 teaspoons olive oil
- 1/2 teaspoon finely shredded lime peel
- 1 3/4 teaspoons lime juice
- 1 3/4 teaspoons vinegar
- 1/4 teaspoon black pepper
Ingredients
|
|
Share this Recipe