Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Spicy Mahi-Mahi Salsa |
Seafood-4029 |
| Ingredients |
|
| 1/2 |
cup Florida red bell pepper, diced |
| 1/2 |
cup Florida yellow bell pepper, diced |
| 3 |
tablespoons mild Florida green chilies, chopped |
| 2 |
tablespoons Florida green onions, chopped |
| 1 |
teaspoon ground coriander |
| 1 |
teaspoon fresh datil pepper or other hot pepper, chopped |
| 1 |
tablespoon cornstarch |
| 1 |
tablespoon balsamic vinegar |
| 1 |
cup Florida tomatoes, seeded and diced |
| 1 |
pound Florida mahi-mahi, cut in bite-sized pieces |
| 2 |
tablespoons fresh cilantro, minced |
| 2 |
tablespoons green olives, chopped |
| |
|
| Preparation |
|
| Combine first 6 ingredients in a 10-inch glass
microwave-safe pie plate. Cover with
waxed paper and microwave on high for 2 minutes. Combine cornstarch
and vinegar;
mix well and add to vegetable mixture. Cover and microwave
on high for 3 minutes, stir
and mix well. Stir in tomatoes and fish, cover and microwave
on high for 2 minutes. Stir
mixture and cook for 2 minutes or until fish flakes easily
when tested with a fork.
Remove from microwave and top with cilantro and olives. Serve
immediately.
Yield
6 servings
Nutritional Value Per Serving
Calories 134, Calories From Fat 27, Total Fat 3g, Saturated Fat .33g, Cholesterol 71mg, Total Carbohydrate 8g, Protein 19g
|
|
Look for "Fresh from Florida" ingredients
at your local store. |
