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    Mahi Mahi w/ Shrimp & Tropical Salsa


    Source of Recipe


    Fabulous Fat-Free Cooking

    List of Ingredients




    MAHI MAHI & SHRIMP:
    4 mahimahi fillets (2 1/2 oz each)
    2 tablespoons fresh squeezed lemon or lime juice
    4 ounces shelled shrimp, tails left on

    TROPICAL SALSA:
    3/4 cup fresh pineapple chunks
    1/2 cup diced mangoes or peaches
    1 slice honeydew or cantaloupe, cut in 1/2" pieces
    1/4 green bell pepper, cut in 1/2" pieces
    1/4 sweet red bell pepper, cut in 1/2" pieces
    1/3 cup fresh squeezed lemon or lime juice
    1/4 cup chopped fresh cilantro
    4 scallions, sliced
    1/2 teaspoon finely chopped jalapeno peppers

    Recipe



    To make the mahimahi and shrimp: Rinse the fish and pat dry with paper towels. Place in a large shallow baking dish. Drizzle with the lime juice or lemon juice; turn to coat both sides. Coat both sides with nonstick spray. Prepare charcoal grill. Coat the bbq grill rack with nonstick spray.
    Place the fish on rack. Grill for 3-5 minutes, or until opaque on the bottom. Turn the fish. Carefully place the shrimp on the grill. Grill for 3-5 minutes,, or until themahimahi and shrimp are opaque in the center. (check by inserting the tip of a sharp knife in the center of 1 fillet and 1 shrimp).
    To make the salsa: While the fish is cooking, in a medium bowl, mix the pineapple, mangoes or peaches, melon, green peppers, red peppers, lime or lemon juice, cilantro, scallions, and jalapeno peppers. Serve with the shrimp and fish.

 

 

 


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