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For the fish:
¼ cup orange juice
2 tbs. soy sauce
1 tbs. minced fresh ginger root
Pinch cayenne pepper, or to taste
1 lb. swordfish, tuna or other firm fish steaks, cut in 1" chunks
For the salad:
1 fresh pineapple cut in bite-size pieces, or 1 can pineapple tidbits, drained
1 small cantaloupe, cut in bite-size pieces
1 cup grapes
2 kiwi fruit, peeled and sliced
1 10-oz. can sliced water chestnuts, drained
¼ cup fat-free honey mustard salad dressing
lettuce leaves (optional)
Combine the orange juice, soy sauce, ginger root and cayenne in a container just large enough to hold the fish. Add the fish and marinate at least ½ hour. Bring the marinade to a boil in a small pan, add the fish and simmer gently, covered, until opaque throughout (about 5 minutes). Remove the fish and add a few ice cubes to the cooking liquid.
Combine the cooked cooking liquid, fish and salad ingredients in a serving bowl. Serve on a bed of lettuce leaves if desired.
Yield: 6 - 8 Servings
Calories: 230
Total Fat: 4 grams
Dietary Fiber: 3 grams
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