Title: New Zealand Orange Roughy with Papaya Rice And Fruity Salsa
Categories: 2send, Seafood, Fruit, Grilling
Yield: 12 servings

------------------------------------RICE------------------------------------
3 c Parboiled white rice; OR
-twenty-minute rice
6 c Papaya juice
2 tb Margarine
1 1/2 ts Salt
1/4 c Fresh chives; minced

------------------------------------FISH------------------------------------
4 1/2 lb Orange roughy; or
12 Six-oz fillets
12 oz Seafood glaze and basting
-sauce; (commercial or
-homemade)

-----------------------------SPICY FRUIT SALSA-----------------------------
2 Papaya; peeled seeded and
-diced
2 Kiwi fruit; peeled and diced
1 lg Red bell pepper; seeded and
-diced
1 lg Red onion; diced
2 Jalapeno peppers; seeded and
-minced
1/4 c Fresh lime juice
1/4 c Fresh lemon juice

-------------------------------ACCOMPANIMENTS-------------------------------
Salad
Steamed green beans

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@earthlink.net

Recipe by: New Zealand Fishing Industry Board

Posted to EAT-LF Digest by PatHanneman on May 05,
1999, converted by MM_Buster v2.0l.